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Sausage Rolls

Yield 6 rolls


  • 3 (1/2-pound) fresh Country sausage links
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup boiling water
  • 2/3 cup shortening
  • 1 egg, beaten

How to Make It

  1. Pierce sausages several times with a fork. Place sausages in a large Dutch oven with water to cover; bring to a boil. Reduce heat; cover and cook 15 to 20 minutes.

  2. Drain sausages on paper towels. Remove casings from sausages; discard casings. Cut each sausage in half lengthwise, and set aside.

  3. Combine flour, baking powder, and salt in a small mixing bowl. Stir well, and set aside.

  4. Pour boiling water over shortening in a large mixing bowl; beat at high speed of an electric mixer until creamy. Add flour mixture, stirring until well blended. Chill in refrigerator 10 minutes.

  5. Roll pastry to 1/4-inch thickness on a lightly floured surface. Cut pastry into six 5-inch squares. Place a sausage half in center of each pastry square. Moisten edges of square; fold pastry in half to form rectangles. Press edges firmly together to seal.

  6. Place on a lightly greased baking sheet, and brush with beaten egg. Bake at 425° for 10 minutes or until lightly browned.

Oxmoor House Homestyle Recipes