Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c All purpose flour
1 ts Salt
2/3 c Milk
1 tb Baking powder
1/4 c Shortening
1 lb Hot bulk sausage

Combine flour, baking powder and salt. Cut into shortening until it
resembles coarse meal. Add milk; stir and blend. Turn out on floured
surface and knead 3 or 4 times. Roll dough into a 18x12 inch
rectangle. Spread sausage (at room temperature) over dough, leaving
1/2 inch margin on all sides. Roll dough lengthwise (jelly roll
fashion) and pinch seams and ends to seal. Cover and refrigerate at
least 1 hour. Slice 1/4 inch thick and bake at 350 degrees for 20
minutes. Randy Rigg The Pinnacle Club BBS 812-963-9139

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