Recipe: Forfar Bridies (Irish) for Franny.

I hope this is the recipe you are looking for. Or maybe you can adapt it to the sausage like recipe you are looking for; perhaps by forming the sausage, covering it with aluminum foil twisting both ends & boiling it in salted water until cooked. Then, cover the sausage with the pastry & bake in a moderate oven for 20 to 30 minutes or until golden (as with the recipe that follows). Perhaps someone else will be lucky enough to find the original recipe.

Forfar Bridies (Irish)
Yield: 8 pastries

12 oz Lean ground lamb or ground beef
1 medium onion, chopped
3/4 tsp worcestershire sauce
Salt, freshly ground pepper
2 tbsp beef broth or stock
Pastry for double-crust pie
1 Egg white, frothed lightly with a fork

Cook meat until it is no longer pink; drain thoroughly and add onion, worcestershire sauce, salt, pepper and just enough stock or broth to moisten the mixture.

Heat oven to 350 degrees.

Roll pastry on a floured board to a 1/8-inch thickness. Cut into rounds; depending on preference, they can be from 3 to 6 inches in diameter.

Spoon filling onto the bottom half of each circle; fold over and crimp edges tightly. Brush lightly with egg white and cut three slashes in top of each. Place on flat baking sheet.

Bake until golden, 30 to 35 minutes. Serve hot

Source: Rebecca Radnor