SAUSAGE ROLLS |
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Make ahead and freeze. These have an attractive pinwheel design. Makes about 3 dozen |
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| 2 cups | Flour | 500 mL | |
| 2 tbsp | Sugar | 30 mL | |
| 2 tbsp | Corn meal | 25 mL | |
| 3/4 cup plus 1 tbsp | Milk | 190 mL | |
| 3 tsp | Baking powder | 15 mL | |
| 1/4 cup | Shortening | 50 mL | |
| 1 lb | Pork sausage meat, mild or hot | 450 g | |
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Blend shortening and dry ingredients, add milk and knead. Divide dough in half and roll out in rectangle about 1/4 inch [1 cm] thick. Mash sausage meat with fork to make it more pliable. Spread on each half of dough and roll up like a jelly roll, beginning at long end. Partially freeze, cut in 3/8 inch [1 1/2 cm] slices, then completely freeze on cookie sheet, placing wax paper in between. Bake from frozen state at 350°F [180°C] for 12 to 15 minutes or till nice and brown.
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