Connecticut Sausage Whirls |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Best of the Best from America Cookbook by Gwen McKee & Barbara Moseley, c. 2005. Ingredients:
1 lb spicy bulk sausage |
1/2 cup chopped onion |
1 tablespoon oil |
2 cups flour |
1/2 teaspoon salt |
3 teaspoons baking powder |
5 tablespoons butter |
2/3 cup milk |
Directions:
1. In a large fry pan, saute sausage and onion in 1 tablespoon of oil until browned. Set aside. In a large bowl, combine flour, salt, and baking powder. Cut in butter with pastry blender until mixture resembles coarse crumbles. Stir in milk to make soft dough. Divide dough in half. Roll out each half on a floured surface making 2 (10x15-inch) rectangles 1/2 inch thick. Spread evenly with sausage and onion. Roll up as for jellyroll. Seal edges.
2. Wrap in plastic wrap and freeze until ready to use. Thaw bread and preheat oven to 400*. Bake loaves on greased baking sheet for 10 minutes until golden. Cook 10 minutes before slicing. Serve warm.
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