3 1/2 c. flour
3 1/2 tsp. baking powder
1 c. shortening
Pinch salt (optional)
1 c. milk

MEAT:

1 1/2 lb. bulk sausage (unseasoned)
2 rusk, crumbled
1 egg
1/3 c. milk
1 tsp. salt
1 tsp. pepper
2 tsp. sage

Mix dough and roll out onto floured surface. Cut into squares. Mix meat mixture and put about 1 tablespoon in each square. Roll squares together and pinch ends. Makes about 3 dozen pigs. Freeze or bake at 350 degrees for 40 minutes.