Sausage Rolls

By KSmitherman

Ingredients

• 1 pkg. yeast
• 1 tbs. warm water
• 1 tsp sugar
• 1/2 cup Crisco
• 1/2 cup sugar
• 1 tsp. salt
• 1 cup hot water
• 3 eggs, beaten
• 4 to 4 1/2 cups flour
• 2 links Wurst Sausage cut into 1 1/2 x 1/2 inch strips (I usually use Chappel Hill Brand since we can't get Wurst sausage here)

Preparation

Step 1

Combine yeast, 1 tbs. warm water and 1 tsp sugar in small bowl or cup. Set aside.
Combine Crisco, 1/2 cup sugar, salt, hot water and eggs. Beat well.Add yeast mixture and 2 cups of the flour. Beat well. Stir in another 2 to 2 1/2 cups or flour to make a stiff dough. Put in fridge overnight. This dough will not rise drastically overnight but will rise after letting rise with warm sausage in them. Divide dough into 2 portions. Roll one portion out into a circle about 1/4 inch thick and cut with a biscuit cutter or you can do what I did and use the can from a Blueberry Muffin mix. Put a small hole in the can so as not to cause a problem with suction. I have not had a problem using the can.
Before rolling out dough; cut sausage into 1 1/2 x 1/2 inch pieces. cook in a large skillet. Place a piece of the warm sausage on the cut piece of dough and lap the dough over to cover. If needed moisten edge of dough with water to seal the dough. I usually just wrap the sausage and do not have to moisten with water. Place on cookie sheet sprayed with Pam and allow to rise until about double. These will rise more in the oven. Bake at 350 until golden brown.