For years I have made sausage pinwheels and sausage balls for brunches, breakfasts and gifts for friends, but I always had two different recipes. A chance conversation with my friend, Mary, led me to rethink both recipes. Now I have one recipe, made two ways! Mary is a great cook and we often share cooking ideas and recipes. We were getting ready for a cross country meet and were in charge of the coaches' hospitality table. We were planning what we were going to have for the coaches and I offered to make sausage pinwheels. Mary asked me how I made my pinwheels and when I told her she said her recipe was easier. She said for the dough she used the whipping cream biscuit recipe which only uses two ingredients: self rising flour and whipping cream. I have made biscuits that way before, so I was familiar with the idea, but it never occurred to me to use it in my sausage pinwheels. It got me to thinking. If whipping cream dough works for sausage pinwheels, will it work for sausage balls? So, I tried the sausage pinwheels with the whipping cream dough and they were so much better than my regular pinwheels! My family loved them. That really encouraged me to try the dough in my sausage balls. It worked and now my life is so much simpler! I have to remember one easy dough for both recipes. And here it is: 2 cups self rising flour to 1 cup whipping cream. How easy is that? So, how do you take that dough and turn it into sausage pinwheels and sausage balls? Here you go!
Mix the Whipping Cream Dough just until the whipping cream is incorporated into the flour (it HAS to be self rising flour...not all purpose!) When the dough forms a ball, flour your work surface and roll out dough on floured surface. Now take a pound of uncooked sausage and spread the sausage all over the rolled out dough. This process is much easier if the sausage is at room temperature. I like hot sausage, but use the kind you like. Spread the sausage out as close to the edge as you can.
Take the sausage covered dough and roll it up jelly roll style.
Roll in plastic wrap and refrigerate for several hours or overnight.
Slice the roll into 1/2 inch slices and place on parchment covered cookie sheets about 1 inch apart. Bake at 350 degrees for about 30 minutes or until golden brown.
Sausage BallsFor the sausage balls, take the same dough and mix in the sausage and 1 cup of sharp cheddar cheese. When all the ingredients are thoroughly mixed form into 1" balls. I use a small ice cream scoop for this. Place on parchment covered cookie sheet about 1" apart and bake at 350 degrees for 25-30 minutes or until golden brown. Serve with maple mustard or piquant dipping sauce. Easy, easy...nice and cheesy!