Sausage Rolls - cooking recipe

Ingredients

2 c. self-rising White Lily flour
3 Tbsp. Crisco shortening
3/4 c. milk
1 lb. hot sausage with as little fat as possible (I use Wampler's)

Preparation

Cut flour and shortening into very small pieces.
Add milk. Knead until dough is of consistency to roll out.
Roll to about 1/4-inch thick.
Spread on sausage (at room temperature).
Make into long roll.
Chill.
Slice into 1/4-inch slices.
Freeze or leave in refrigerator for several hours.
Place cut side down on baking sheets.
Bake at 450\u00b0 for 12 to 15 minutes.
Makes about 4 dozen.