British Sausage Rolls

Here is an easy party treat, made with old-fashioned pizza dough. If you are short on time, you may use store bought pizza dough for this recipe.

Makes about 50 sausage rolls.

Ingredients:

• 1 c warm water (105-110 degrees F)
• 1 1/2 tsp active dry yeast
• 2 tsp sugar
• 2 c all purpose flour
• 1/4 tsp granular lecithin
• 1/2 tsp sea salt
• 1-20 oz can Cedar Lake Breakfast Sausage
• 1/2 Tbsp corn starch
• 2 Tbsp cold water
• 1-2 Tbsp semolina

Directions:

1. In a large bowl, place the warm water, yeast and sugar. Allow to stand 10 minutes or until foamy.
2. In a medium bowl, blend together the flour, lecithin, and salt. Add these dry ingredients to the yeast mixture and blend with a wooden spoon.
3. When the dough comes together, turn out on a lightly floured board and knead 5 minutes, or until it is stiff, smooth, and elastic.
4. Place dough in a large oiled bowl and cover loosely with a sheet of wax paper. Put the bowl in a warm, draft-free place and allow to rise about an hour, or until double.
5. Punch down and allow to rise for about 30 minutes, or until double.
6. Punch down and place on a lightly floured surface. Roll out with a rolling pin into a rectangle slightly wider than the sausages and about 20 inches long.
7. Cut rectangle into 10 strips. Drain sausages, and wrap each sausage in a dough strip, pinching to seal closed.
8. Using kitchen sheers, cut each sausage roll into 5 pieces. Place the sausage rolls on large baking sheets which have been sprinkled with the semolina, spacing them at least an inch apart.
9. Mix the corn starch and cold water together. Brush this mixture over the sausage rolls to assist in browning.
10. Cover sausage rolls loosely with wax paper and place in a warm place to rise for about 20-30 minutes. (Preheat oven to 375 degrees F during the end of the rise.)
11. Bake about 15-20 minutes, or until well browned. Serve warm with plenty of English mustard or the prepared mustard of your choice.