Sausage Rolls

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“just a fun variation on breakfast. I serve this with buttermilk gravy. any type sausage will do. I've used regular breakfast sausage as well as cajon, mexican, italian and german sausages. the recipe listed below is using plain, unseasoned pork sausage with no casing.”
READY IN:
40mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. mix all dry ingredients well, cut in butter till resembles small peas, add buttermilk to all is moistened.
  2. turn on on lightly floured surface. knead gently a few times. roll out to about 1/4 to 1/2 inch thick.
  3. divide dough into two pieces.
  4. mix sausage with spices.
  5. with offset spatula or kitchen knife spread 1/2 the raw sausage onto each piece of dough leaving the edges clean.
  6. roll each piece of dough into pinwheels. wrap in wax paper and chill at least 30 minutes. can be frozen for later use.
  7. slice each roll into 1/4 to 1/2 inch thick slices.
  8. bake 400 degrees F for 20 - 30 minutes. or until golden brown.

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