To make the dough in the processor: process the flour and salt until well mixed

Add the butter and process until the mixture has the texture of bread crumbs

Pour in the water while the processor is running and stop as soon as the dough is well mixed

If you mix dough by hand, be sure to blend butter evenly throughout the mixture. Whichever method you use, place the dough on a sheet of waxed paper or plastic wrap and pat into a rectangle

The dough will be soft but not sticky

Wrap it in the paper and refrigerate until you're ready to use it

Prick the sausage in 2 to 3 sausage Roll places with a fork

Place in a saucepan or skillet and pour in water to cover

Bring to a boil, then reduce heat to low and simmer for 10-20 minutes. Preheat the oven to 350F

Remove the dough from the refrigerator

Roll it out on a floured board until 1/8" thick

You want the rectangle to be long and wide enough to roll the sausage up completely in the dough

Cut away any excess dough and reserve

Roll up the sausage in the dough, pressing to seal well

Cut out 2 circles from the remaining dough and use to close up the open spaces at the ends of the sausage

Crimp them where they meet the rest of the dough to seal well

Turn the sausage so the seam side of the dough is on the bottom and place on a non-stick baking sheet. Use the rest of the dough to make decorative cutouts

Attach them with the egg and water mixture, then brush the whole roll with the egg glaze

Bake for 45 minutes until browned all over

The sausage can be served hot or warm, but make sure you cut it with a serrated knife or the dough will get crushed.