Sausage Swirls Recipes

SAUSAGE SWIRLS

Steps:

• In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Stir in oil until the mixture resembles coarse crumbs. Gradually stir in enough milk to form a soft dough. , Turn onto a floured surface; knead lightly for 30 seconds. Roll into two 16-in. x 10-in. rectangles. Crumble uncooked sausage over dough to within 1/2 in. on all sides. Carefully roll up from 16-in. end. Wrap in foil; chill for at least 1 hour., Cut into 1/2-in. slices; place 1 in. apart on ungreased baking sheets. Bake at 400° for 15-20 minutes or until lightly browned. Serve warm or cold. Store in the refrigerator.

SAUSAGE SWIRLS

Steps:

• 1. Separate 1 can of dough and form into 4 rectangles. Firmly press perforations to seal. Take the uncooked sausage and cut into 8 chunks. Using 4 chunks of the sausage, spread thin layer on each rectangle. Starting at the short end, roll each rectangle tightly into a cylinder. Repeat with other can of dough and sausage. Place on a plate, cover with plastic wrap and chill until firm, about 30 minutes. Cut each roll into 4 slices. Preheat oven to 375. Place sausage swirls 1/2 inch apart on ungreased baking sheet. Bake 18-20 minutes.
• 2. We love to dip them in mustard! Yummy!

EASY SAUSAGE SWIRLS

Steps:

• Preheat the oven to 400 degrees.
• Separate crescent rolls into four long rectangles. Press perforations well to seal.
• Spread each rectangle lightly with mustard.
• Divide sausage into four equal parts and spread a thin layer on each rectangle.
• Roll each rectangle into a long cylinder.
• Chill, covered, until ready to serve.
• Slice the rolls into 1" pieces.
• Gently flatten each slice into a small disk.
• Place on a parchment lined baking sheet and bake for 18-20 minutes or until golden brown.

PAULA DEEN'S SAUSAGE SWIRLS

Steps:

• Open dough and keeping in one piece as much as possible, place on a cookie sheet, unroll carefully, and pinch all the edges together. Do this for both cans of dough.
• Open sausage, cut the roll in half, and spread half thinly over both pieces of dough.
• Roll up the dough lengthwise. Place dough in refrigerator for 30 minutes until firm.
• Preheat the oven to 375º.
• Cut rolls into 1/2 inch to 1 inch pieces and place the swirls 1/2 inch apart on the cookie sheets.
• Bake for 20 minutes until golden brown and sausage is thoroughly cooked.

SAUSAGE SWIRLS

Steps:

• Mix the Bisquick, milk and melted butter together and refrigerate for 30 minutes.
• Mix together in another bowl the sausage and green chiles.
• Divide the dough into 4 equal parts.
• Roll or pat into 1/4" rectangles.
• Spread each with equal amounts of the sausage mixture.
• Roll up like a jelly roll.
• Freeze for 30 minutes, then slice 3/4" thick and place on cookie sheet.
• Bake at 350 for 30 minutes or until brown.
• May be completely frozen for later use.
• Slice while frozen and increase baking time about 10 minutes.

SAUSAGE SWIRLS

Steps:

• Preheat oven to 375°F. Unroll pizza crust; press into rectangle. Spread sausage evenly over dough. Starting at one of the short ends, roll up dough to form log. Cut crosswise into 16 slices with sharp knife.
• Place, cut sides up, on lightly greased baking sheet.
• Bake 15 to 20 minutes or until golden brown. Serve warm.

VEGGIE SAUSAGE SWIRL

Steps:

• Heat 1 tbsp of the oil in a pan over a medium heat and fry the onions for 8-10 mins, stirring occasionally until golden brown and softened. Add 2 tbsp water if they start to catch. Tip into a large bowl and cool.
• Put the sausages, garlic, sage and lemon zest and juice into a food processor and blitz with 2-4 tbsp water (depending on how dry the sausages are) until the mixture is a pâté-like consistency. Tip into the bowl with the onions, then add the apricots, nuts and seasoning. Mix everything so it's well combined.
• Heat the oven to 200C/180C fan/gas 6. Oil the side and base of a 23cm loose-bottomed cake tin and line with baking parchment. Lay a sheet of filo pastry on a work surface and brush lightly with some of the remaining oil. Place another filo sheet on top and brush with a little more oil. Spoon a third of the stuffing mixture along one of the longer edges in a line, then roll up into a cylinder. Wrap the cylinder into the beginning of a coil shape. Repeat twice more with the rest of the stuffing and all but two of the remaining filo sheets, coiling each cylinder around the previous so you end up with one large spiral shape. Brush the remaining two filo sheets with oil, tear into strips and wrap these around the joins in the spiral wherever it needs more support.
• Brush the filo spiral all over with any remaining oil and sprinkle with the nigella seeds. Bake for 40-50 mins until golden brown.