Half cup of water
One-quarter cup of butter or margarine cut into pieces
One tablespoon of salt
Half cup of wheat flour
2 to 3 eggs
Two tablespoons of heavy cream
Filling:
1 and 1/2 cups of chopped sausage
Half cup of mayonnaise
2 tablespoons of finely ground black pepper
1 to 2 tablespoons of curry powder, or to taste
Chopped fresh parsley leaves or whole sprigs
Lemon slices cut in half
Half cup of water
One-quarter cup of butter or margarine cut into pieces
One tablespoon of salt
Half cup of wheat flour
2 to 3 eggs
Two tablespoons of heavy cream
Filling:
1 and 1/2 cups of chopped sausage
Half cup of mayonnaise
2 tablespoons of finely ground black pepper
1 to 2 tablespoons of curry powder, or to taste
Chopped fresh parsley leaves or whole sprigs
Lemon slices cut in half
In a saucepan, combine the water, butter and salt
Bring to a boil over high heat, then reduce the heat and add the flour all at once
Beat the mixture with a wooden spoon until it forms a ball and pulls away from the sides of the pan
Remove from the heat and let cool slightly before transferring to a stand mixer bowl
Beat in high speed and add the eggs one at a time, beating well after each addition
The dough should be firm enough to hold its shape when lifted with a spatula
(If it becomes too stiff, add a little more egg and beat until desired consistency is reached.) To make the sausage rolls, grease a large baking dish
Using a piping bag with a 1.5 cm diameter tip, pipe out 16 long sausage rolls (7 cm in length) onto the prepared baking dish, leaving about 2.5 cm of space between each one
Mix the leftover egg with the heavy cream and brush the tops of the sausage rolls
Bake at high temperature (200°C) for 10 minutes, then reduce heat to moderate and continue baking for an additional 10 minutes
Turn off the oven and leave the door slightly ajar to allow the sausage rolls to dry completely
When cooled, transfer them to a serving platter
Filling: Combine the sausages, mayonnaise, black pepper and curry powder in a bowl
Cut the sausage rolls in half lengthwise and place the filling on the bottom half of each roll
Top with chopped parsley sprigs and arrange on a serving platter
Garnish with lemon slices, cut in half.
