| 4 c. | all-purpose flour |
| 1/4 c. | corn meal |
| 2 T | sugar |
| 2 t. | baking powder |
| 1 t. | salt |
| 2/3 c | vegetable oil |
| 3/4 to 1 c. | milk |
| 2 lbs | uncooked breakfast sausage |
- In a large bowl, combine flour, corn meal, sugar, baking powder and salt.
- Stir in the oil until the mixture resembles coarse crumbs.
- Gradually stir in enough milk to form a soft dough.
- Turn onto a floured board; knead LIGHTLY for 30 seconds. Roll into two 16-inch by 8-inch rectangles.
- Crumble & pat uncooked sausage over dough to within 1/2 inch on all sides. Sausage should completely cover the interior of the dough.
- Carefully roll up from long end (i.e., lengthwise). Wrap in foil; chill for at least one hour.
- Cut into 1/2-inch slices. Place 1 inch apart on ungreased baking sheets.
- Bake at 400 degrees for 15 to 20 minutes, until lightly browned.
- Serve warm or cold.
