How to make
Sift the flour into a bowl and mix it with the dry yeast. Make a well in the middle, into which you can beat the egg and pour the milk (slightly warmed), oil and sugar.
Knead the dough and transfer it to a floured surface, continuing to knead and adding little by little half of the melted butter in which you previously dissolved the salt.
When you achieve a nice soft, elastic and non-sticky dough, shape it into a ball and return it to the bowl.
Cover it with a clean towel and leave it in a warm place for 40 minutes. Meanwhile, grate the cheese and cut the sausage into fine slices/pieces.
Divide the risen dough into 5 smaller balls and roll out each one into a thin round crust. Spread with the remaining butter, which you will have to reheat because it will have hardened.
Fold each crust, by taking two ends and folding towards the middle. You will get something like an irregular rectangle.
Arrange the thin pieces of sausage along its length and sprinkle with cheese, then roll into a tight roll (before rolling, if you wish, you can make slits 0.4″ (1 cm) deep here and there on one of the longer sides of the rectangle. This will give it a more fun, shaggy effect).
Arrange each roll in a round, suitable baking pan and let them rise and double in size.
Spread the surface of the pirog with the yolk beaten with a little milk and place it in a preheated oven at 360°F (180°C) for about 30 minutes or until a golden brown.
The pirog with sausage is ready.
