ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sausage Swirls

Yield 6 dozen


  • 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.

Oxmoor House Homestyle Recipes