Ingredients
1/2 c. oleo, butter or shortening
2 1/2 c. self-rising flour
1 1/3 c. buttermilk
1 lb. bulk pork sausage, cooked and drained
Method
Sources
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dataset
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pasta roller and cutter for fresh pasta, laminated doughs
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pasta roller and cutter for fresh pasta, laminated doughs
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
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Cut oleo into the flour until mixture resembles coarse crumbs. Make a well in the center. Add buttermilk. Stir until dough clings together. On a lightly floured surface, knead dough for 10 to 12 strokes. Roll dough to a 12 x 16-inch rectangle. Sprinkle sausage evenly atop dough. Roll up, jelly roll style, starting from one of the long sides. Slice into 1-inch thick slices. Place, cut side down, on an ungreased baking sheet. Bake in a 450° oven for 10 to 15 minutes. Serve hot with honey or molasses. Makes 16!