Ingredients
3/4 - 1 lb bulk, well-seasoned pork sausage.
2 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
Pinch salt
1/2 cup shortening
3/4 cup buttermilk
Preparation
Sift 1 1/2 cups flour in a mixing bowl. Make a well in the center and add baking powder, soda and salt. Mix well, then cut in shortening.
Add buttermilk and mix well. Add last 1/2 cup of flour and blend until smooth but not sticky. Wrap dough in waxed paper and chill for one hour.
Roll out dough on a floured surface to 1/4" thickness, roughly an 18X8" rectangle. Spread sausage thinly over the dough. leave 1/2" along one long edge free of sausage, so it will seal when rolled.
Starting along the long end, roll dough into a log-shaped cylinder. chill at least 30 minutes so logs will cut cleanly.
Preheat oven to 450. cut logs in 1/2" apart on ungreased baking sheet. Bake 15 minutes or utnil sausage is cooked and dough is golden.
