Sausage Swirls

Servings: 0


  • 4 cups all-purpose flour
  • 1/4 cup cornmeal
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup vegetable oil
  • 3/4 to 1 cup milk
  • 2 lbs. uncooked bulk pork sausage

  1. In a large bowl combine the flour, cornmeal, sugar, baking powder and salt. Stir in oil until mixture resembles coarse crumbs. Gradually stir in enough milk to form a soft dough.
  2. turn onto a floured board; knead lightly for 30 seconds. roll into two 16-in. x 10-in. rectangles. Crumble uncooked sausage over dough to within 1/2 in. on sides. Carefully roll up from 16-in. end.
  3. Wrap in foil; chill for at least 1 hour. Cut into 1/2 in. slices; place 1 in. apart on ungreased baking sheets. Bake at 400 degrees for 15 to 20 minutes or until lightly browned. Serve warm or cold. Store in refrigerator. Yields about 4 dozen.

Donna's Premier Lodging


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