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Ingredients
- 1 lb. pork sausage, cooked and broiled
- 1/2 c. oleo or shortening
- 2 c. self-rising flour
- 1 1/3 c. buttermilk
Method
- Cut margarine into flour until mixture resembles coarse crumbs.
- Add oleo or shortening and milk and stir until dough clings together.
- Knead dough, 10 to 12 strokes on lightly floured surface.
- Roll out to a 12 to 16-inch rectangle.
- Sprinkle sausage evenly on top dough.
- Roll up, jelly roll style, starting from long side.