2 c. all-purpose flour
1 tbsp. baking powder
1 tsp. salt
1/4 c. shortening
2/3 c. milk
1 lb. (hot or mild) pork sausage, room temperature

Combine flour, baking powder and salt in mixing bowl; add shortening until it resembles coarse meal. Add milk and stir until well blended. Put dough onto a lightly floured surface; knead 3 or 4 times. Roll dough into an 18 x 12 inch rectangle, spread sausage (at room temperature) over dough leaving 1/2 inch margin on all sides. Carefully roll dough lengthwise jelly roll fashion; pinch ends to seal. Refrigerate 1 hour or overnight. Slice dough into 1/4 inch slices, arrange 1 inch apart on ungreased baking sheet.

Bake at 350 degrees for 12 minutes, until brown. Yields: 3 1/2 dozen pinwheels.