Katie Jacobs shares a recipe, passed down from her great-aunt Dolly, that's become a Christmas tradition in Katie's family.
Posted in , Oct 31, 2019
|2 c. all-purpose flour|
|¼ tsp. baking soda|
|1 Tbsp. baking powder|
|1 tsp. salt|
|6 Tbsp. unsalted butter, very cold|
|1 c. buttermilk|
|½ lb. ground mild pork sausage|
|½ lb. ground hot pork sausage|
1. Preheat the oven to 350°. Put flour, baking soda, baking powder and salt in a food processor; pulse several times to mix.
2. Cut butter into small cubes before dropping in the food processor; pulse until the mixture resembles coarse meal.
3. Add the buttermilk and pulse until the dough just comes together.
4. Dump onto a floured board; knead for a minute or two. Using a rolling pin, roll into a 14x10-inch rectangle about ¼-inch thick.
5. In a large bowl, mix the mild and hot sausage with hands until just combined. Spread the sausage over rolled-out dough to within ½ inch of the edges.
6. Roll the dough lengthwise to form a long roll. With a serrated knife, cut dough into ½-inch-thick slices.
7. Place the pinwheels on an ungreased baking sheet. Bake for 12 to 15 minutes until the sausage is cooked through. Drain off juices. Serve warm or at room temperature.
Makes two dozen.
Nutritional Information: Calories: 130; Fat: 9g; Cholesterol: 20mg; Sodium: 280mg; Total Carbohydrates: 9g; Dietary Fiber: 0g; Sugars: 1g; Protein: 4g. (serving=1 pinwheel)
Recipe taken from So Much to Celebrate: Entertaining the Ones You Love the Whole Year Through by Katie Jacobs. © March 2018 by Thomas Nelson. Used by permission of Thomas Nelson. Photograph by Amy Cherry.