2 lb. sausage
3 eggs, (2 if lg.)
3/4 c. rusk crumbs, or oats
1/2 tsp. salt
1 tsp. garlic salt
Dough for rolls

DOUGH FOR ROLLS:

4 c. flour, sifted
2 tbsp. baking powder
1 scant c. lard
1 tbsp. salt
1 1/2 c. milk (enough to make mixture soft)

Dough must be soft. Roll a little thicker than pie crust. Be sure not to roll too thin. Cut in squares, 2 1/2-inches each. Put on each square a roll of sausage - using a good tablespoon of sausage to make roll. Pinch edges together. Brush over with milk. This makes them brown more evenly. Bake in hot oven (400 degrees) for one hour or until sausage is done and rolls are golden brown.