Measure out sieve your cold flour, add baking powder and salt and mix together thoroughly.

After mixing dry ingredients grate your frozen margarine directly into the flour bowl, alternate between grating and mixing using a fork, ensure you work fast.

Start by adding cold water a little at a time, after it becomes difficult using a fork use your hand bring the mixture together don't over work it.

Pour unto your work surface and start to knead, until comes together. Remember to work fast and keep dough cold. Put dough in a container and cover with nylon then refrigerate for more than an hour or overnight.

Mix sausage with herbs and seasoning, refrigerate for an hour over night to marinade.

Divide dough into two, start rolling out from the center outward, you want a long sheet and not too wide about 3mm thick.

Cut off one side of the rolled out dough, fill a piping bag for clean and equal application, start from one end and squeeze as you work along the length of the dough.

Roll the dough and cut off the excess which should be facing down. Seal with beaten egg.

Determine the length of the sausage you want and cut, using the first cut as a template cut rest, Place on baking tray lined with baking paper or grease and lightly flour the tray, brush sausage with beaten egg, and bake in a preheated oven at 300 degrees for 45 minutes.