Step one

Sprinkle some flour on the tray and roll out the dough into a rectangle approximately the size of an A4 sheet of paper.

If desired, brush a little cooled melted butter onto the surface of the dough.

Spread half of the mushrooms and cheese over the dough. Fold the two sides of the dough inward until they meet in the middle of the dough. Now fold the dough again until you have a four-layer thick dough.

Now cover the dough with cellophane and let it rest in the refrigerator for at least 15 minutes (it is very important for all the ingredients and dough to be cool in order for the dough to become crispy).

Step two

Place the sausages with the remaining mushrooms and cheese in a suitable bowl.

Add three tablespoons of cold water and knead well until it forms a dough. You can also do this with an electric mixer to make the sausages really soft.

If you are using ground meat to make mushroom and cheese sausage rolls, you can add half a spoonful of balsamic vinegar, thyme, and spices to the mixture to enhance the smell of the meat.

Step Three

Remove the dough from the refrigerator and roll it out with a rolling pin until it is a rectangle approximately 30 cm by 35 cm.

Trim the edges of the dough with a knife, then cut the dough into two long rectangular halves. Cut the filling in half and place a tube in the middle of the dough, away from the edges.

Brush the edges and filling with beaten egg and roll up the roll lengthwise. Pinch the edges of the dough together well so that it does not open and press with a fork.

Step Four

Cut the roll into pieces that suit you.

(We often cut the pieces smaller as finger food and larger as a main meal)

Prepare a baking tray, arrange the pieces on it, and refrigerate for at least 20 minutes.

This will help the dough crisp up and prevent it from cracking during baking. You can freeze the rolls at this point. Simply take the rolls out of the freezer 15 minutes before baking and add 10 minutes to the baking time.

Step Five

Preheat the oven to 200 degrees. Take the rolls out of the fridge and brush them lightly with beaten egg. Then bake in the oven for 30-35 minutes.

Don't worry if the edges of the rolls turn dark golden and fawn, as toasting will make the rolls tastier.

After baking, remove the baking sheet and immediately place the rolls on a wire rack to cool, as they will stick to the baking sheet if left in the oven. Sausage, mushroom and cheese rolls can be served either hot or cold.

Enjoy!