1/4 c. shortening
2 c. unsifted self rising flour
1 c. buttermilk
1 lb. raw bulk pork sausage, room temperature

With a pastry blender, cut shortening into flour. Add buttermilk; mix. On a lightly floured board, knead for a few seconds, add more flour if necessary. Roll out onto a lightly floured board into a 12 x 9 inch rectangle. Spread sausage over dough. Roll up jelly roll style, starting from the short side. Chill. Cut into 1/2 inch slices. Place, cut side down, on a lightly greased baking sheet. Bake at 425 degrees for 25 minutes or until lightly browned.