Sausage Empanada

Mix the wheat flour with salt in a small bowl

Make a depression in the center and add beer and olive oil

Beat until smooth and let it rest for 1 hour

Add the whipped egg white, mixing carefully

Heat the oil in a frying pan

Poke each sausage with a toothpick and dip them into the dough, letting excess liquid drain off

Fry them in hot oil for about 1 minute per side, or until golden brown, and drain on paper towels

Prepare the mustard sauce by mixing all ingredients in a small saucepan over low heat

Stir constantly until thickened slightly

Serve at room temperature with warm sausages

Serve 24 sausages with 1 1/3 cups of sauce

Note: You can also cut cheddar cheese into thin strips or fry them like the sausages if you prefer

The sauce can be stored, tightly covered, in the refrigerator for a month.