Lazy Sausage Rolls

Lazy Sausage Rolls

These have an attractive pinwheel design. Try a combination of the basic recipe plus some of each of the variations. All freeze well.

Biscuit mix 2 cups 500 mL

Onion powder 1 tsp. 5 mL

Water 1/2 cup 125 mL

Pork sausage meat, mild or hot 1 lb. 454 g

Cayenne pepper 1/2-1 tsp. 2-5 mL

Stir biscuit mix and onion powder together. Add water.

Mix until it forms a ball. Turn out onto lightly floured surface. Knead 6 to 8 times. Roll out into a rectangle about 15 X18 inches (30 x 45 cm).

Mash sausage meat with fork to make it more pliable.

Mix in desired amount of cayenne pepper. Spread over dough. Roll up dough like a jelly roll, beginning at long end. Slice 3/8 inch (9 mm) thick. Arrange on greased baking sheet, cut side down, about 1 inch (2.5 cm) apart.

Bake in 450°F (230°C) oven for about 15 minutes.

Makes about 3 dozen appetizers.

Variation: Brush tops with beaten egg and sprinkle with poppy seeds, sesame seeds or parsley flakes. Bake as above.