In a bowl put the flour, yeast, salt, sugar and egg and mix with hands until crumbs. Pour less than the milk added to 1/2 of margarine and is kneaded for about 5 minutes to yield a foam paste. Cover with household foil and leave to stand for 15 minutes to rise. In a pot boil water and pierced with a fork sausages are steamed for 2 minutes. Remove and leave to cool. Portions of the risen dough is made balls that are rolled on plenty floured countertop. Spread with mustard, two lower edges of the crust cut off and leave for decoration. Place sausage, turns and decorate with the reserved slices of sheet. Smeared with melted margarine. The resulting rolls are transferred into greased pan and bake in a preheated oven at 180-200 C until browned.