Ingredients Jump to Instructions ↓

  1. 4 cups all-purpose flour

  2. 1/4 cup cornmeal

  3. 2 tablespoons sugar

  4. 2 teaspoons baking powder

  5. 1 teaspoon salt

  6. 2/3 cup canola oil

  7. 3/4 to 1 cup milk

  8. 2 pounds uncooked bulk pork sausage

Instructions Jump to Ingredients ↑

  1. Sausage Swirls Recipe photo by Taste of Home In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Stir in oil until the mixture resembles coarse crumbs. Gradually stir in enough milk to form a soft dough.

  2. Turn onto a floured surface; knead lightly for 30 seconds. Roll into two 16-in. x 10-in. rectangles. Crumble uncooked sausage over dough to within 1/2 in. on all sides. Carefully roll up from 16-in. end. Wrap in foil; chill for at least 1 hour.

  3. Cut into 1/2-in. slices; place 1 in. apart on ungreased baking sheets. Bake at 400° for 15-20 minutes or until lightly browned. Serve warm or cold. Store in the refrigerator. Yield: about 4 dozen.


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