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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 48 |
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My husband is a chaplain, so our lives are a whirlwind of potluck brunches, lunches and dinners. These delicious sausage swirls really complement the scrambled eggs and fruit salad. Ingredients:
4 cups king arthur unbleached all-purpose flour |
1/4 cup cornmeal |
2 tablespoons sugar |
2 teaspoons baking powder |
1 teaspoon salt |
2/3 cup canola oil |
3/4 to 1 cup milk |
2 pounds uncooked bulk pork sausage |
Directions:
1. In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Stir in oil until the mixture resembles coarse crumbs. Gradually stir in enough milk to form a soft dough.
2. Turn onto a floured surface; 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 all sides. Carefully roll up from 16-in. end. Wrap in foil; chill for at least 1 hour.
3. Cut into 1/2-in. slices; place 1 in. apart on ungreased baking sheets. Bake at 400° for 15-20 minutes or until lightly browned. Serve warm or cold. Store in the refrigerator. Yield: about 4 dozen.
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