Blend yeast and sugar with heated soy milk. Whisk until completely dissolved. Add flour, salt and olive oil, and knead to a smooth dough. Let rise for 2-3 hours in a lightly oiled, covered bowl. Knead the fried onions into the dough. Have ready campfire sticks or skewers.
Knead the dough one last time. Slice the courgette into long ribbons using a vegetable peeler. Cut the sausages into thirds. Wrap each piece first in a ribbon of courgette, then in a flattened piece of dough. Skewer and cook over a campfire until the bread is done.
