In a large bowl, add flour & salt
Cut butter into flour
Using fingers, work butter into flour till it looks like breadcrumbs
Add water in increments and using fingers, begin kneading till it
forms an uneven ball
Continue kneading with fingers till dough becomes smoother
Set dough aside & begin working with ground sausage meat
Remove meat from wrapper, add to bowl
Peel and grate fresh ginger
Add grated ginger along with spices
Work spices/seasonings into ground sausage meat
Set aside, return to dough and divide into two parts
Roll one half of dough into a long sheet
Cut uneven edges of left side (whatever side is facing you) & add to
rest of dough in bowl
Add flour to your hands, scoop some sausage meat into hands & roll
meat into a slightly thick log
Add rolled sausage meat 1-2 inches from edge of dough
Gently lift cut edge (facing you) over sausage meat
Roll part with sausage once more to make it secure
Dip one finger in water & swipe edge, roll dough over part with water
to seal edges
Cut off front and end bits of rolled dough that have no sausage
Start cutting log of sausage & dough into sausage rolls (see notes for
length measurements!)
Using a sharp knife, make three slashes across top of sausage rolls
Repeat steps 12 through 24 for remaining dough and sausage meat 5-10
mins before you’re done, pre-heat oven to 350 degrees
Once done, transfer sausage rolls to baking pan layered with foil, wax
paper and sprinkle some flour (in that order)
Break and whisk egg, use a basting brush to brush egg on sausage rolls
Transfer baking pan to oven, reduce heat to 325 degrees and let bake
for 30-40 minutes till sausage is cooked
www.avartsycooking.com/2010/12/sausage-rolls/
Originally Submitted
1/2/2012
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