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1
Make the pastry: Put flour and salt in a mixing bowl.
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2
Work in lard with fingertips until completely absorbed.
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3
Add butter cubes and ice water and mix with a wooden spoon to form a sticky dough.
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4
Dust dough with flour and pat into a rough square about 1 inch thick.
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5
Wrap and refrigerate for at least 1 hour, or overnight.
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6
Make the sausage filling: Put pork in a mixing bowl.
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7
Add salt, pepper, cayenne, coriander, nutmeg, mace, thyme, sage and parsley.
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8
Working quickly with wet hands, incorporate seasoning evenly.
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9
Divide mixture into 4 equal pieces (1/2 pound each) and roll each piece into a 9-inch sausage length.
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10
Cover and refrigerate.
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11
Heat oven to 375 degrees.
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12
Roll pastry into a rectangle 9 inches by 24 inches.
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13
Cut rectangle in half lengthwise and crosswise to form four rectangles 4 1/2 inches by 12 inches.
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14
Lay 1 sausage in the center of each rectangle and moisten 1 of the long edges with a bit of water.
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15
Wrap dough around sausage and press edges together to make a log.
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16
With the seam side down, cut each log into 6 pieces.
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17
Line two baking sheets with parchment paper.
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18
Arrange 12 pieces on each sheet and brush each piece well with egg wash. Bake for 20 to 25 minutes, until pastry is crisp and golden and sausage is cooked.
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19
Cool for 5 minutes before serving, or serve at room temperature.
