Italian Sausage Rolls

Makes about 2 dozen

1 ½ pounds very lean Italian sausage links

Sour Cream Pastry

1 ½ cups flour
1 cup very cold butter cut in cubes
½ cup sour cream

Cut butter into the flour and salt with a food processor or pastry blender until mixture resembles a coarse meal. Small pea size pieces of butter should still be visible in the mix. Stir in the sour cream to form a dough. Separate dough in 2 portions wrap in plastic wrap and let rest in the fridge for about 20 minutes to rest.

Roll rested dough into a rectangle the same width as the sausage links and long enough to wrap around the whole sausage. Remove the casing from the sausage and place it on the dough. Wrap the dough around the sausage and egg wash the edges of the dough where they meet. Press well to seal. Egg wash the tops of the sausage rolls if desired. Cut into individual pieces and place on a baking sheet. Bake at 375 degrees F for about 20-25 minutes until evenly golden brown. Serve with marinara or barbeque dipping sauce.