Saucisses Chipolata en Chemise

• 2 tablespoons olive oil
• 1 pound chipolata sausages
• ½

Heat olive oil in a frying pan and sauté sausages in it until golden brown. Roll out flaky pastry thinly on a floured pastry board. Cut rectangles in the pastry large enough to fold over each sausage; spread rectangles with mustard, and on each place a sausage. Roll up pastry like a little package. Brush top of each with milk and bake in a fairly hot oven