4 c. flour
1 c. Crisco or other shortening
1/2 tsp. salt
Water to mix, approximately 2/3 c.
3 lb. loose, uncooked, sausage (mild or hot) - Bob Evans is good
1 egg

PASTRY:

Put flour and salt in bowl and cut in shortening. Mix until it feels like cornmeal. Make a hole in the middle and gradually add water. Mix with a knife, until it forms into a ball.

Roll 1/4 of the pastry out on a floured board. Cut pastry into 3 inch strips. Line uncooked sausage along strip of pastry, bring pastry over top of sausage and seal edges with water. Cut strips into approximately 8 sausage rolls. Make 2 slanting cuts on each sausage roll on top, brush with beaten egg and bake on a greased cookie sheet. Place in middle of oven, at 350 degrees for 40 minutes or until nice and brown. Continue to do this with rest of sausage and pastry. Makes approximately 80 rolls, freezes very well.