Put flour, fat, sugar and salt into a mixing bowl and mix up with a fork until a crumbly mix.
Gradually stir in the egg mixture until it's a nice pliable dough.
Place in an air tight container, put in a plastic bag or wrap in cling film until needed and store in the fridge.
If you want to use it immediately, leave in the fridge for at least 20 minutes or it will be too sticky to roll out properly.
Cut the pastry in half and roll out on top of a sheet of cling film, a long oblong shape about 3mm thick and wide enough to wrap round a sausage. I buy Gluten free sausages from Sainsbury’s. Their peppery one’s are lovely. But you can use whatever you normally buy and remove the skins by slicing the length of the sausage and unwrapping it. This saves the extra work of rolling out sausage shapes from a packet of sausage meat which usually contains wheat
Lay the sausage on the pastry and brush some beaten egg on the pastry either side of the sausage.
Lift the cling film and pull the pastry over the sausage and press the edge together.
Fold the cling film back out of the way. And trim the excess pastry
Using a sharp knife make diagonal slits on the top, trim the ends, then cut into sausage rolls about 3? long. Or you can leave as one large sausage roll if you prefer.
Do the same with the remaining pastry until you’ve used it up.
Place on a greased baking tray, brush with beaten egg and put in the oven at 200°C for approximately 20 mins