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1
Start by sifting the flour and salt into a bowl before adding the butter pieces.
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2
Using a pastry cutter (or dinner knife), cut the butter into the flour until the butter resembles large peas.
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3
Add the sour cream and cut in with a dinner knife.
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4
Next, knead the dough with one hand until it comes together in a ball.
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5
Dont be tempted to add more liquid to the dough.
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6
It will all come together after a while.
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7
Wrap the dough in wax paper and place in a Ziploc bag before allowing it to rest in the fridge for about 1 hour.
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8
Now get started on the filling.
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9
Add the meat to a bowl and throw in the seasoning.
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10
Next add the salt and balsamic vinegar and blend the ingredients together.
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11
Tear off three long strips of wax paper.
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12
Form 3 long sausages with the meat mixture, each measuring about 12 inches long.
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13
Roll up the sausages in the wax paper and place in the fridge to rest until the dough is ready.
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14
On a floured surface, roll out the dough into a long rectangle.
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15
Fold the rectangle into thirds.
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16
The dough will look like a parcel.
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17
Turn the dough 90 degrees so the open side faces towards you.
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18
Roll and fold the dough another 3 times in the same way and place it on a pan and in the fridge for another hour.
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19
When ready, preheat the oven to 425 degrees F. Roll the parcel of dough into a rectangle, about 12 inches wide, 18 inches long and about 3mm thick.
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20
Trim the edges if necessary.
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21
Next cut the pastry rectangle into thirds on the long side of about 6 inches per third.
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22
Get the sausage out the fridge and place a roll of sausage in the middle of the first dough strip.
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23
Brush the edge of the dough on the long side with beaten egg.
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24
Fold the other side of the dough over the sausage.
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25
Flip the roll over so the seam is on the bottom side.
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26
Press down firmly to seal the edge.
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27
Cut the sausage rolls to the length you prefer, about 4-6 inches for an entree size.
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28
Repeat with the other sections of dough and the other sausage logs.
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29
Brush the tops of the sausage rolls with the beaten egg.
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30
Bake sausage rolls for 35 minutes.
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31
Serve hot with mashed potatoes and coleslaw.
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32
Alternately, before baking, cut into 1-2 inch sausage rolls and when baked, serve as an appetizer or snack with a side of fruit chutney for dipping.
