Yield: 6 servings
|2 cups||All-Purpose Flour|
|1 tablespoon||Baking Powder|
|⅓ cup||Vegetable Shortening|
|1½ pounds||Hot Or Sweet Sausage, w/o casings, crumbled, cooked and drained|
|2 cups||Apples -- chopped peeled|
|dash||Ground Red Pepper|
1. Sift the flour, salt and baking powder into mixing bowl. Cut in the shortening until the mixture resembles coarse meal. Add the milk and just until combined; the dough will be soft.
2. Turn dough out onto a floured work surface. Knead gently a few times, then wrap in plastic and chill for 30 mins.
* Preheat oven to 350 F.
3. Place the cooked sausage in a mixing bowl. Mix in the chopped apples, paprika and red pepper. 4. Roll the pastry out on a floured surface to a rectangle about 15 x 9 inches. Cover it evenly to within 1 inch of edges with sausage mixture. Roll up, jelly roll fashion, starting at the SHORT end.
Pinch ends together and moisten lightly with water to seal in juices.
Place roll on a baking sheet. Bake 20 to 25 mins, until nicely browned. Let cool slightly before slicing. Serve warm.
Another Cathy Poluzzi and Nora Merriam collaboration in the section on the DUCHESS COUNTY FAIR of Rhinebeck, N.Y. Fair dates: 3rd week in August, 6 days.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 03-30-95 (159) Fido: Cooking