2 lb. ground sausage
1 lb. ground beef
3 c. flour
3 tbsp. baking powder
1 tsp. salt
1 c. butter
1 c. milk
2 eggs, beaten well

MEAT: Blend sausage and beef well, form 30-36 links, about 3 inches long using forks or fingers tips, do not roll in hands.

DOUGH: Sift together flour, baking powder, and salt. Cut in butter, as for pie dough. Mix in milk. Form into smooth ball. Roll dough on lightly floured board to 1/4 inch thickness, and cut strips about 3 x 4 inches. Wrap links loosely in dough, overlapping the bottom. Do not pinch ends shut. Place on a cookie sheet lined with 2 layers of brown paper (from grocery bags) to absorb fat during baking. Prick top of each pig with a fork. Brush with beaten eggs. Bake 15 minutes at 400 degrees, then 15 minutes at 350 degrees until brown.

Serve with seafood cocktail sauce, ketchup, or mustard. Pigs can be served hot or cold, and freeze well.