- 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
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.