Roll the sausage in the pastry, cutting the pastry rectangle in a straight line when the sausage is completely surrounded with pastry and slightly overlaps. Egg wash the edges of the dough where they meet. Press well to seal. Egg wash the tops of the sausage rolls if desired. Cut into individual pieces and place
on a baking sheet. Chill for 20 minutes in the fridge.
Bake at 375 degrees F for about 20-25 minutes until evenly golden brown and the internal temperature reaches 175 degrees F on a meat thermometer.
Serve with your favorite BBQ or marinara sauce as a dip.
Notes
1 ½ pounds good quality sausage links, casings removed
! For the Sour Cream Pastry
2 1/2 cups flour
1 cup very cold butter cut in cubes
½ cup sour cream
! For the egg wash
1 egg
2 tbsp water
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