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Sausage Pinwheels with Herb Gravy

 Sausage Pinwheels with Herb Gravy
For a down-home way to start the day, I prepare this dish for my family.—Elizabeth Tonn, Waukesha, Wisconsin
7 ServingsPrep: 25 min. + chilling Bake: 30 min.

Ingredients

  • 2-1/4 cups all-purpose flour, divided
  • 1 tablespoon baking powder
  • 1-1/4 teaspoons minced chives, divided
  • 1-1/4 teaspoons dried parsley flakes, divided
  • 1 teaspoon seasoned salt
  • 3/4 teaspoon dried tarragon, divided
  • 1/2 teaspoon sugar
  • 5 tablespoons cold butter, divided
  • 2 tablespoons shortening
  • 2-3/4 cups milk, divided
  • 1 pound bulk spicy or breakfast pork Johnsonville® Hot Ground Sausage
  • 1/4 teaspoon pepper
  • Dash crushed red pepper flakes
  • 2 teaspoons chicken bouillon granules

Directions

  • In a large bowl, combine 2 cups flour, baking powder, 3/4 teaspoon
  • chives, 3/4 teaspoon parsley, seasoned salt, 1/2 teaspoon tarragon
  • and sugar. Cut in 2 tablespoons butter and shortening until mixture
  • resembles coarse crumbs. Stir in 3/4 cup milk. On a floured surface,
  • roll or pat dough into a 14-in. x 10-in. rectangle.
  • Between two sheets of waxed paper, roll or pat sausage into a 14-in.

2 of 2

Sausage Pinwheels with Herb Gravy (continued)

Directions (continued)

  • x 8-in. rectangle. Peel off top sheet of waxed paper. Invert sausage
  • onto dough, lining up sausage along one long edge of dough. Peel off
  • remaining waxed paper. Starting with the long side covered with
  • sausage, roll up jelly-roll style; pinch seam to seal. Wrap in waxed
  • paper. Refrigerate for 45 minutes.
  • Remove waxed paper; cut roll into 1-in. slices. Place cut side down
  • in a greased 13-in. x 9-in. baking pan. Bake at 400° for 30-35
  • minutes or until golden.
  • For gravy, melt remaining butter in a saucepan over medium heat. Add
  • the remaining flour, chives, parsley, tarragon, pepper and pepper
  • flakes; stir until blended. Gradually add remaining milk. Bring to a
  • boil; cook and stir 1-2 minutes or until thickened. Add bouillon;
  • cook and stir over medium heat until dissolved. Serve immediately
  • with pinwheels. Yield: 7 servings.
Nutritional Facts: One serving (2 pinwheels with 1/4 cup gravy) equals 585 calories, 42 g fat (18 g saturated fat), 79 mg cholesterol, 1,209 mg sodium, 37 g carbohydrate, 1 g fiber, 15 g protein.