• Prep Time: 30 minutes
  • Cooking Time: 20 minutes
  • Serves: 12

Sausage Swirls

  • Recipe Submitted by on

 Ingredients List

  • 1 lb. mild or hot bulk pork sausage cooked and drained
  • 3 cups Gold Medal UNBLEACHED all-purpose flour
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 1/2 cup canola oil or avocado oil
  • 2/3 cup 2% milk or a little more if necessary to get the right texture


Brown sausage and drain on paper towels.
Set aside.
Mix flour with salt and baking powder.
Add oil and milk and stir to combine in order to get a nice dough.
If you find texture is too dry to work, you may have to add a few more tablespoons of milk.
Try to form the mixture into a ball where the ingredients adhere well together.
Place on lightly floured surface and roll dough out into a rectangle about ¼ to ½-inch thick.
Don’t roll the dough out too thin or it will tear and not work well.
Sprinkle cooked sausage over top of rectangle.
Roll up from the wide ends (not the short ends) in jelly-roll fashion tucking in the sausage as you roll and making sure the dough sticks together well.
Seal edges inside of jelly-roll.
Place in waxed paper and roll up.
Chill for several hours.
Slice Sausage Swirls into 1/3-inch slices with a sharp knife and place on lightly greased cookie sheets.
Bake at 400° about 20 minutes or until done.

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