Sausage Swirls

Oxmoor House
6 dozen


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4 cups all-purpose flour
1/4 cup cornmeal
2 tablespoons sugar
2 tablespoons baking powder
1 teaspoon salt
2/3 cup vegetable oil
3/4 cup milk
2 pounds hot bulk pork sausage


Combine first 5 ingredients; blend in vegetable oil until mixture resembles coarse meal. Add milk, stirring until well blended. Turn dough out onto a lightly floured surface; knead lightly 3 or 4 times.

Roll dough into two 18- x 10- inch rectangles. Spread sausage (at room temperature) over dough, leaving a 1/2-inch margin on all sides. Carefully roll dough lengthwise, jellyroll fashion; pinch seam and ends to seal. Cover; chill at least 1 hour.

Slice dough into 1/4-inch slices. Arrange 1 inch apart on baking sheets. Bake at 350° for 20 minutes or until lightly browned.

Created date

February 2010