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Sausage Swirls

Yield 6 dozen

Ingredients

  • 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

How to Make It

  1. 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.

  2. 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.

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

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