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Sausage Swirls


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  • 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 cup milk - (to 1 cup)
  • 2 pounds uncooked bulk portion sausage


Servings 4


Step 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.

Turn onto a floured board; knead lightly for 30 seconds. Roll into two 16- by 10-inch rectangles. Crumble uncooked sausage over rectangle within 1/2-inch of sides. Carefully roll up from 16-inch end. Wrap in foil; chill for at least 1 hour.

Cut into 1/2-inch slices; place 1 inch apart on ungreased baking sheets. Bake at 400 degrees for 15 to 20 minutes or until lightly brown. Serve warm or cold. Store in refrigerator.

This recipe yields about 4 dozen.

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