1/4 c. shortening
2 c. unsifted flour (self-rising)
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, adding additional flour if necessary. Roll out onto a lightly floured board into a 12x9-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. Yield: about 9 servings.