GETTING READY

1. In a large mixing bowl, combine flour and butter. Cut and mix butter until the mixture resembles coarse cornmeal.

2. Pour milk, mix well and knead dough on lightly floured surface for a minute.

3. On lightly floured surface, roll the dough into about ¼- inch thick rectangle.

4. Spread sausage on dough and roll as for a jelly roll. Wrap with plastic wrap and refrigerate at least 3- 4 hours. You may speed up the process by placing the wrapped roll in the freezer for 1 ½ hours.

5. Preheat oven to 350 degree F.

MAKING

6. Slice roll into ¼ to 3/8-inch slices and place on ungreased baking sheet.

7. Pop the baking sheet in oven and bake for about 15-20 minutes or until lightly browned. Remove from baking sheet and place on paper toweling to drain.

SERVING

8. Garnish with sage and serve hot with dipping mustard.

TIPS

Instead of self rising flour you may use 2 cups all purpose flour plus 1 ½ teaspoon baking soda and ½ teaspoon salt.