Nothing reminds me of my childhood more than sausage pinwheels. Aka saucy P’s. Aka meat cookies. Aka YUM.
These delicious morsels are another Betty Jane original recipe (the queen who brings you squash casserole, cheese crisps and chicken casserole). She totes batches of sausage pinwheels wherever she goes. They’re a must for the beach, a road trip or plane ride. They’re great for brunch, parties or tailgates. The possibilities are endless!
Not only are sausage pinwheels scrumptious beyond reason, they’re also a perfect make-ahead item. Stash them in the freezer for up to 2 months! When you’re ready to bake, just thaw them on the counter for about 30 minutes, slice and bake them until golden brown. Easy peasy.
First, let’s make the dough! I’ll start by combining the dry ingredients. That’s flour…
Whisk it up!
Then cut the vegetable shortening into small cubes…
…and use a pastry cutter (or your hands) to cut the shortening into the flour mixture.
Keep going until the mixture resembles coarse crumbs (whatever that means).
Next – I’m sorry – buttermilk.
(Tip: If you don’t have buttermilk, add a little bit of vinegar to regular old whole milk. Voila! Instant buttermilk.)
Stir it right up with a spoon…
..and finish it up with your hands to form a nice dough.
This recipe makes three rolls of sausage pinwheels, so we’ll separate the dough into three equal parts.
Wrap each ball in cling wrap and stash them in the fridge to chill for a bit.
After 30 minutes or so, roll one of the balls of dough as thin as you can.
I will never be able to get mine as thin as Granny’s. Bless her.
Now comes the messy part. Using your hands, smear 1/3 of the sausage directly onto the dough. (This is easier if the sausage is room temperature.)
Granny Tip: If you want to make yours exactly like Granny’s, use a combination of hot and mild sausage for this step. I typically only do that when I’m making a double batch of sausage pinwheels. Otherwise, I end up with two half-empty sausage containers in my fridge, and bad things will happen in my kitchen.
Roll it up, jelly roll style y’all!
We did it! Now just wrap the roll first in cling wrap, and then in aluminum foil. Then stash it in the freezer until you’re ready to bake. Repeat steps with the remaining two rolls.
(Note: I’m not really sure why Granny wraps these in cling wrap and aluminum foil. But that’s the way it’s done at her house, so that’s how we do it here.)
When ready to bake, thaw frozen rolls on the counter for about 20-30 minutes before slicing.
You still want the rolls to be a little frozen – makes them easier to slice.
Place sausage pinwheels in a single layer on a non-greased baking sheet.
Tip: Don’t line the baking sheet with foil. The sausage caramelizes slightly as it cooks, and foil wants to stick to them. Bad things happen.
Bake at 400 degrees F for 10 minutes, then flip and cook another 5-7 minutes until golden brown.
Eat ‘em while they’re hot!
(Or at room temperature. They’re delicious either way.)
And if you wanna get fancy, drizzle on a little mustard. That’s how my daddy likes ‘em.
Here’s the quick-and-dirty!
- 2 cups all-purpose flour
- 2 tablespoons cornmeal
- 2 tablespoons sugar
- 2 teaspoon baking powder
- 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup vegetable shortening (Crisco)
- 1 cup buttermilk
- 1 pound sausage (Granny uses Tennessee Pride, half hot and half mild)
- In large bowl, mix dry ingredients. Cut in shortening using a pastry cutter.
- Gradually add in buttermilk, stirring constantly.
- Using your hands, work batter into smooth dough.
- Divide into 3 equal parts. Wrap each part in cling wrap, and chill for 30 minutes.
- Roll one dough ball into a thin circle, about 1/16-inch thick. Spread 1/3 of sausage over the dough.
- Roll like a jelly roll, as tight as you can. Wrap first in cling wrap, then aluminum foil. Place roll in the freezer. Repeat with the remaining rolls.
- Freeze for at least 30 minutes, or up to weeks in advance.
- When ready to bake, take rolls out of the freezer and thaw for 30 minutes.
- Slice into 1/3 to ¼-inch slices, and place on an ungreased cookie sheet. Bake at 400 degrees F for 10 minutes on one side. Flip and let cook another 5-7 minutes or until brown.
- Freeze unbaked rolls up to 2 months. Great make-ahead item!