SAUSAGE ROLLS


Make ahead and freeze. These have an attractive pinwheel design. Makes about 3 dozen

2 cups Flour 500 mL
2 tbsp Sugar 30 mL
2 tbsp Corn meal 25 mL
3/4 cup plus 1 tbsp Milk 190 mL
3 tsp Baking powder 15 mL
1/4 cup Shortening 50 mL
1 lb Pork sausage meat, mild or hot 450 g


Blend shortening and dry ingredients, add milk and knead. Divide dough in half and roll out in rectangle about 1/4 inch [1 cm] thick. Mash sausage meat with fork to make it more pliable. Spread on each half of dough and roll up like a jelly roll, beginning at long end. Partially freeze, cut in 3/8 inch [1 1/2 cm] slices, then completely freeze on cookie sheet, placing wax paper in between.

Bake from frozen state at 350°F [180°C] for 12 to 15 minutes or till nice and brown.

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