Buy filo dough or make eight layer filo pastry dough in dough mixer: put 250 grams all purpose flour in mixer, indent to pour 4 Tbs olive oil in center, add 4 Tbs unsalted butter, 1 Tbs red wine vinegar, make crumble, while dough mixer is running, drizzle 100 ml water in till dough sticks together, roll into ball, shrinkwrap, rest an hour, make eight small balls.

Roll each small dough ball out to a thin 12” long, 6” wide sheet, on flour dusted board. Dry each sheet of dough with flour dusting, then roll it onto a chopstick to harden. When dry, roll out, brush with melted butter, stack eight layers. Butter makes the layers fluffy.

Buy 2 ground meats or cut 2 meats in thin bacon strips of 4 lean meat and 1 strip fat, feed five strips in meat grinder simultaneously, grind. Mix ground meat with worchester or worchester pepper sauce and mild Toulouse spice: nutmeg, garlic, pepper. Mix by hand.

Decrust 6 pieces of white bread and soak in milk, run through meat grinder, mix with ground meat and 1/2 beaten egg, use hot dog diameter sausage stuffer size to lay two, 12” long thick rolls of stuffing in center of filo dough, side by side. Make sure the filo dough and sausage filling are ice cold, or the filo dough will not get fluffy when baking.

Roll doug tightly around the sausage meat to make a round sausage center. Brush filo dough with beaten egg, including ends. Rest 30 minutes in fridge.

Preheat oven to 450F degrees, cut roll in four, place sausages on baking dish parchment paper, bake 30 to 40 minutes till beautiful. Serve sausages warm or cold. Enjoy.