Sausage Swirls is a delightful breakfast entree. Cooked sausage is rolled pinwheel-style in a pie crust-type dough and then baked. It’s super simple yet tastes really great. Sausage Swirls are wonderful served as part of a big country breakfast. Add fruit, scrambled eggs, oatmeal, Fried Potatoes, or Blueberry Breakfast Cobbler and you’re good to go. But they are also a great appetizer or dinner item–especially when you serve breakfast for dinner!
Last week our church was hosting a Disciple Now weekend for our teenagers. One of the gals in our Sunday school class was hosting 14 middle school boys! Oh, my. I asked her if I could help with the food. She said I could help with breakfast food on Sunday morning. So I made up a large batch of Pigs In A Blanket, and these Sausage Swirls.
Because she was hosting boys and not girls we knew we needed to make something high in protein and not something “girly!” Yeah, all my coffeecakes or breakfast cobblers probably would not have worked for them. Besides, Debra wanted to serve something that was quick and easy and that the guys could just grab and go.
Both the Pigs In A Blanket and Sausage Swirls were a huge hit with her boys. She set the food out on the table and went to get the fruit and juice from the refrigerator. When she turned around, everything was almost gone! She was hoping to get a picture but everything was wiped out.
The first time I tasted this recipe was back in the late 90s. I worked for the Baptist General Convention of Texas for a few years then. Different departments would put on big breakfasts or lunches occasionally. They were a real treat for everyone. Sandra Wages brought these yummy treats in for all of us to enjoy one time.
Sandra also did a lot of catering so she had a great repertoire of delicious goodies to eat all the time. Sandra sliced her sausage swirls so they were about twice as thin as mine. Plus, she cooked hers with the sausage raw. But I’ve never had good success doing it that way, so I always precook the sausage. I usually cut mine thinner, too, but I chose to make them monster size this time.
If you’re looking for a great brunch idea, Sausage Swirls do very well. I actually made mine up the day before and just had Debra reheat them for her crew that morning. But obviously, Sausage Swirls are best if they are hot out of the oven. This recipe doesn’t call for cheese, but I’m sure that would be good sprinkled on top of the sausage before rolling up, too. Enjoy.
Sausage Swirls are a wonderful breakfast entree especially for holiday breakfasts.
This close up shows the detail of the sausage spiraled into the pie crust-type dough.
Sausage Swirls are scrumptious.
Sausage Swirls are also terrific for “Breakfast for Dinner.”
Here’s what I did.
Fry your sausage until brown and drain on paper towels. Set aside.
Place flour, baking powder and salt in a mixing bowl. Stir to combine. Add oil.
Stir to combine. If the mixture is too dry add a little more milk to get a better consistency for rolling out into a rectangular sheet of dough.
Roll the dough ingredients into a ball and place on a flour surface.
Roll out into a long rectangle.
Spread cooked sausage over top of dough. Leave a border around each edge.
Roll the dough as tightly as possible starting from the wide end. Tuck and seal ends inward into the dough to secure. Refrigerate at least an hour – several hours is ideal.
Spray a cookie sheet with cooking spray. Cut dough into 1/2-inch slices and place on greased sheets. (I made these larger). Bake at 400 for about 20 minutes or until done.
Serve Sausage Swirls with fresh fruit.
Sausage Swirls are great to serve for company and special occasions.
This view shows the monster size I made the Sausage Swirls this time.
This hearty breakfast entree is filling and satisfying.
Here’s the recipe.
(Recipe from Sandra Wages, when we worked together at the Baptist General Convention of Texas, Dallas, TX)
- 1 lb. mild or hot bulk pork sausage, cooked and drained
- 3 cups Gold Medal UNBLEACHED all-purpose flour
- 1 tbsp. baking powder
- 1 tsp. salt
- ½ cup canola oil
- 2/3 cup 2% milk (or a little more if necessary to get the right texture)
- Brown sausage and drain on paper towels.
- Set aside.
- Mix flour with salt and baking powder.
- Add oil and milk and stir to combine in order to get a nice dough.
- If you find texture is too dry to work, you may have to add a few more tablespoons of milk.
- Try to form the mixture into a ball where the ingredients adhere well together.
- Place on lightly floured surface and roll dough out into a rectangle about ¼ to ½-inch thick.
- Don’t roll the dough out too thin or it will tear and not work well.
- Sprinkle cooked sausage over top of rectangle.
- Roll up from the wide ends (not the short ends) in jelly-roll fashion tucking in the sausage as you roll and making sure the dough sticks together well.
- Seal edges inside of jelly-roll.
- Place in waxed paper and roll up.
- Chill for several hours.
- Slice Sausage Swirls into 1/3-inch slices with a sharp knife and place on lightly greased cookie sheets.
- Bake at 400° about 20 minutes or until done.
Sausage Swirls are a delectable breakfast entree your family will love.
Each bite is mouthwatering.
Sausage Swirls are great for breakfasts on Saturday and Sunday, too!
Prepare to drool!