Sausage Swirls

These are very attractive to serve as appetizers or at brunch with other finger foods.

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 to 1 cup milk
2 pounds uncooked bulk portion sausage

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 x 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.
Yields about 4 dozen

Recipe Summary:
Yield: 4 Dozen

Other recipes by Donna's Premier Lodging B&B:
Apple Au Gratin
Baked Oatmeal
Country Sausage Gravy
Hearty Country Muffins
Luscious Lemon Cake
Oatmeal Cookies
Peanut Butter Sandwich Cookies

Recipe Provided By:
Donna's Premier Lodging B&B
Berlin, OH

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