Bubbat with Sausage

1 package yeast
1 egg
1 1/2 cups milk
1 tsp. salt
Enough flour to make a stiff dough (approx. 3 1/2 to 4 cups)
1 1/2 lbs. farmer sausage

Dissolve yeast in a cup of lukewarm water in which 1 tbsp. sugar has been disolved. Scald mile and cool to lukewarm. Add yeast to milk. Add beaten egg, salt, and enough flour to make a soft dough that can barely be stirred with a spoon. Pour dough into greased pan (about 10x12 inches). Into dough press 3 inch lengths of sausage quite close together. Let rise for about one hour and then bake in moderate oven for 45 minutes. Serve hot. Serves about 6 people.