Crumb the yeast into a large bowl or a dough bowl.

Add water and salt.

Stir the yeast into the water until fully dissolved. Preferably use a hand whisk.

Add eggs and thick milk (similar to buttermilk) to the yeast mixture.

Crumb the margarine into the flour – it should resemble grated cheese.

Add the flour/margarine mixture and knead the dough together.

Cover the bowl with a cloth and let the dough rise for 30 minutes.

Roll out the dough on a flour-dusted surface.

Cut the dough into triangles.

Roll each triangle around a sausage (if using regular sausages, cut them to appropriate sizes).

Place the sausage rolls on a baking sheet lined with parchment paper.

Let them rise again for about 10 minutes.

Beat the egg with a fork.

Brush the sausage rolls with the beaten egg.

Bake for approximately 20 minutes at 200 degrees Celsius (392 degrees Fahrenheit).

Let them cool on a cooling rack.