"Dwayne" > wrote in
:

> Thanks to everyone who replied to my post. I will try some of these
> ideas, but we are positive mom used dough like noodle or pie dough,
> and that she used hamburger or sausage.
>

My mother used regular pork breakfast sausage links and pie dough.
She would par boil the sausage links to remove some of the fat. She used
the Pastry recipe right off the lard box. And seal the pastry with a
whorechestshire sauce seasoned egg wash. Then bake in the oven.

I've modified her recipe... I use a hot mustard in the egg wash, and
sometimes use puff pastry instead. Also mixing up the sausages works well
I make some mild Italian and some just beef sausages as well as the
traditional pork links.

--
Starchless in Manitoba.