Photo Credit: The National Hot Dog and Sausage Council Ingredients
- 1 cup all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons vegetable shortening, chilled
- 1/3 cup beer
- 4 teaspoons mustard with horseradish + some for dipping
- 16-ounces fully cooked smoked sausage, drained, patted dry and cut into 4 pieces (each measuring about 4 ½ inches)
- 1
Preheat oven to 400 degrees F. Spray a heavy, shiny baking sheet with nonstick cooking spray.
- 2
Sift flour, baking powder and salt together. Cut in shortening with pastry blender until mixture resembles fine crumbs.
- 3
With a fork, add beer and stir to form soft dough. Turn onto lightly floured surface and knead, with floured hands, only about 10 times.
- 4
Roll dough into a rectangle, ¼-inch thick, measuring 10 x 8-inches. Cut into 4 small rectangles, each measuring 5 x 4-inches.
- 5
Spread each section of dough with 1 teaspoon mustard. Place sausage at top of dough and roll up tightly, pinching ends of dough to seal. Repeat to make four sausage rolls.
- 6
Place sausage rolls, seam side down, on prepared baking sheet, allowing 1-inch space between each.
- 7
Bake in a preheated oven for 17 to 20 minutes or until golden brown.
- 8
Serve with mustard and horseradish or One-Alarm Mustard Dip.
How to make it
Want more hot dog ideas? Check out 6 Mouth-Watering Hot Dog Recipes.
