Sausage rolls Brabant-style

Ingredients: 

• 250 grams flour
• 15 grams yeast (or prepared package)
• 250 grams ground pork
• 2 tbsp fine bread crumbs
• salt and pepper
• nutmeg and ground clove
• 1 egg
• 30 grams margarine
• if using yeast: salt, sugar, 225 ml milk
   

Make a yeast dough as per instructions on the package, or make from scratch: dissolving the yeast in a bit of lukewarm milk and a pinch of sugar, mixing that into the flour, adding the rest of the milk and a pinch of salt.
Let the dough rise for half an hour. In the meantime prepare the filling. Mix the pork with bread crumbs, salt and pepper to taste, pinch of clove and nutmeg. Roll the meat into one sausage of about ½” thick.
Shape and roll the dough and cut into 4”x4” squares. Cut the sausage into 3” lengths and wrap each into a piece of dough. Seal the ends. Place the rolls top-down on a greased baking sheet, cover with a clean towel and let it rise for 15 minutes. Lightly beat the egg and brush it on the rolls. Bake it for about 20 minutes in a preheated oven at 225ºC/425ºF.

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