Crafts and Life

This is a very old recipe. These rolls make an ideal modern day hiker's lunch and it is recommended that they are eaten in the open air, preferably on the South Downs!

1 1/4 pounds bread dough
1 pound sausages or sausage meat

First make the bread dough with strong white flour and yeast by the normal method. When prepared, cut small pieces of dough and wrap them around each skinned sausage or the equivalent of sausage meat rolled into a sausage shape. The dough should be quarter of an inch to half an inch thick. Cover and leave to rise in a greased 10 in a warm place for 20 minutes or until well risen. Bake at 425°F or Mark 7 for 15 minutes and then reduce the temperature to 350°F or Mark 4 for a further 20 minutes.

Taken from Favourite English Recipes