If using raw sausage, cook them first following package directions. (If there are no instructions, roasting at 400 °F for 15–20 minutes will do it.)
After an hour's rise, the dough should be doubled or almost doubled in size. Punch it a few times to get rid of some of the air, then turn out onto a work surface.
Shape the dough into a rough log and slice into 12 equal pieces.
Roll each piece thinly into an oval shape.
Place a sausage in the center (but with more room at the bottom than at the top). See pictures below for more guidance.
Slice the dough on either side of the sausage into broad strips. See pictures. It helps if you use a pizza cutter for this, but a small sharp knife works too!
Alternating sides, wrap each dough across the sausage, one over the other, to form a pleated pattern, leaving a few strips of dough at the bottom for a tail. See pictures.
Fan out the strips at the bottom for a pretty tail!
Spread out each goldfish on a baking sheet, cover, and let rise again for 30 minutes. (They won't grow as much this time.)
Optional: gently brush the tops of each goldfish with whisked egg whites.
Bake the goldfish at 375 °F for 12–15 minutes or until golden brown on top.
Move to a cooling rack for ten minutes, then enjoy!