Sausage En Croute
|Country-style pork-sausage||8 (each about 4 inches long)|
|Water||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
1. In 10-inch skillet over medium heat, heat sausages and 1/4 cup water to boiling. Cover; simmer 5 minutes. Remove cover; continue cooking, turning sausages frequently, until well browned on all sides, about 20 minutes. Remove sausages to paper towels to drain. Refrigerate until cold.
2. Into medium-sized bowl, measure flour and salt. With pastry blender or two knives used scissors fashion, cut butter or margarine into flour mixture until it resembles coarse crumbs. In 1-cup measure, beat eggs; add water to measure 2/3 cup. Sprinkle 6 tablespoons egg mixture into flour mixture, mixing with fork until pastry is just moist enough to hold together. Shape pastry into a ball.
3. Preheat oven to 425°F. On floured surface with floured rolling pin, roll dough into 20" by 10" rectangle; cut into eight 5-inch squares. Brush each square with some egg mixture. Place a sausage along one edge; roll up; seal ends; place seam side down on greased cookie sheet. Bake 20 minutes or until golden. Cut each roll into 4 slices.