"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Sausage Swirls, by m j calvey, is from The Calvey Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 c. sifted flour, 1/4 c. cornmeal, 1/4 c. granulated sugar, 2/3 to 1 c. milk, 2 Tbs. baking powder, 1 tsp. baking soda, 1 tsp. salt, 1 lbs. bulk pork sausage ( hot or mild)
Sift dry ingredients together. Blend in vegetable oil. Add enough milk to make a stiff dough. Thinly roll out dough on floured board into two 10 x 18 inch rectangles. Spread sausage over dough and roll up lengthwise. Wrap and chill or freeze to bake later. Slice while cold into 1/4 inch slices. Bake in preheated 350º oven for 20-25 minutes.
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