To make the dough in the processor: process the
flour and salt until well mixed
Add the butter
and process until the mixture has the texture of
bread crumbs
Pour in the water while the
processor is running and stop as soon as the
dough is well mixed
If you mix dough by hand,
be sure to blend butter evenly throughout the
mixture.
Whichever method you use, place the dough on
a sheet of waxed paper or plastic wrap and pat
into a rectangle
The dough will be soft but not
sticky
Wrap it in the paper and refrigerate until
you're ready to use it
Prick the sausage in 2 to 3
sausage Roll places with a fork
Place in a saucepan or skillet
and pour in water to cover
Bring to a boil, then
reduce heat to low and simmer for 10-20
minutes.
Preheat the oven to 350F
Remove the dough
from the refrigerator
Roll it out on a floured
board until 1/8" thick
You want the rectangle to
be long and wide enough to roll the sausage up
completely in the dough
Cut away any excess
dough and reserve
Roll up the sausage in the
dough, pressing to seal well
Cut out 2 circles
from the remaining dough and use to close up
the open spaces at the ends of the sausage
Crimp them where they meet the rest of the
dough to seal well
Turn the sausage so the seam
side of the dough is on the bottom and place on
a non-stick baking sheet.
Use the rest of the dough to make decorative
cutouts
Attach them with the egg and water
mixture, then brush the whole roll with the egg
glaze
Bake for 45 minutes until browned all
over
The sausage can be served hot or warm,
but make sure you cut it with a serrated knife or
the dough will get crushed.
