Sausage Rolls

Ingredients

• 1 1/4 pounds fresh pork sausage links
• 1 tablespoon canola oil
• 1 pound cold pizza dough, homemade or store-bought
• 1 large egg
• 1 tablespoon water
• 1/8 teaspoon salt
• Yellow or brown mustard, to serve
• Pickles, to serve

Directions

1. Set your oven to broil and position a rack 6-inches below the heat. Use a paring knife to poke the sausages in several places, then arrange them on a broiler pan or in an oven-safe skillet. Coat the sausages with oil, and add a small swipe of olive oil to the pan underneath each one, too.
2. Put the pan under the broiler. Cook the sausages for 4 minutes per side, until cooked through, about 8 minutes total.
3. Move the sausages to a paper towel-lined plate and let them cool. Slice them into 16 even pieces; each piece should be about 1 1/2 to 2-inches long. Heat the oven at 425 degrees F.
4. Take the dough out of the fridge and set it on a lightly floured work surface. Press it into a disk to knock out the air, then roll it with a rolling pin into a 9-by-12-inch rectangle. Cut it horizontally into 16 strips. You’re aiming for 1/4-inch wide strips, though the dough may bounce back a bit as you cut. There may be a bit left at the end, but you’ll probably use nearly all of it. If you have extra strips, brush them with butter and garlic, twist or fold them into garlic knots, and bake them with the sausage rolls until puffed and golden.
5. Line a rimmed baking sheet with parchment paper. Pick up a piece of sausage and wind a strip of dough around it from top to bottom. Tuck the end underneath, then place it on the baking sheet. Keep going until every sausage piece is wrapped.
6. Whisk together the egg, water, and salt in a bowl. Brush that mixture over the tops and sides of the rolls. Bake for 25 minutes, turning the pan halfway through, until the tops and sides are deeply golden-brown. Take them out of the oven and let them cool 5 minutes. Serve with mustard and pickles.