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Sausage Swirls | Can't Stay Out of the Kitchen | Terrific #brunch idea for the #holidays. Roll up cooked #sausage in pie crust, bake & voila! You have the best #breakfast imaginable. #HolidayBreakfast #ChristmasBreakfast #NewYearsDayBreakfast #pork #SausageBreakfast

Sausage Swirls

Teresa Ambra
Delightful breakfast entree with cooked sausage swirled into a pie crust-type dough. To amp up the flavors use hot sausage instead of mild. These are terrific for holiday Breakfasts like Thanksgiving, Christmas, New Years Day & Easter.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast
Cuisine Southern
Servings 12
Calories 318 kcal

Equipment

  • 1 large skillet
  • 1 hamburger chopper to break the sausage up into very small pieces while frying
  • 1 medium mixing bowl
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 Rolling Pin
  • waxed paper
  • 1 sharp knife
  • 1 18x26" cookie sheet pan

Ingredients
  

  • 1 lb. mild or hot bulk pork sausage cooked and drained
  • 3 cups UNBLEACHED all-purpose flour
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 1/2 cup canola oil or avocado oil
  • 2/3 cup 2% milk or a little more if necessary to get the right texture

Instructions
 

  • Brown sausage in skillet and drain on paper towels.
  • Use a hamburger chopper to break the meat up into small pieces while frying.
  • Set aside.
  • Mix flour with salt and baking powder in a medium sized mixing bowl.
  • Add oil and milk and mix 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.

Notes

NOTE: Preparation time does not include refrigerated time.
 
 
NOTE: While this recipe doesn't call for cheese, I'm sure about a cup of cheddar cheese sprinkled on top of the sausage before being rolled up would work out exceptionally well, too.
 
 
NOTE:  I normally make these swirls about half as thick as those shown. These were "Monster sized."
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 318kcalCarbohydrates: 25gProtein: 9gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 28mgSodium: 537mgPotassium: 146mgFiber: 1gSugar: 1gVitamin A: 42IUVitamin C: 0.3mgCalcium: 96mgIron: 2mg
Keyword breakfast, brunch, main dish, pork, sausage
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