Sausage Pinwheels with Sausage Gravy Recipe

Skip the narrative and go right to the pinwheel recipe or to the sausage gravy recipe.

Heather says:

fearless-fridays1When I posted a picture of last week’s proofing cinnamon rolls, someone asked if they were sweet or savory.  She asked this because her mother made a similar looking treat with sausage and cheese instead of the sugary filling. I vastly prefer savory items to their sweet counterparts, so my curiosity was piqued and I vowed to experiment. Experiments are of course perfect for Fearless Friday as we never know exactly how they will turn out.

While the dough was rising, I realized that the finished product might be a little dry, so I started brainstorming a way to solve the potential issue. As I was browning sausage I realized the answer was right in front of me. Instead of a sweet icing, why not sausage gravy? I’ll tell you why not, because it’s so frakking good you’ll have to hide the leftovers to avoid acts of gluttony.

What did you do for Fearless Friday? Feel free to share in the comments or link to your own blog post with the McKlinky below.

Sausage Pinwheel with Sausage Gravy

Sausage Pinwheel with Sausage Gravy

Pinwheel Dough Recipe:
Since this is the exact same as the cinnamon roll dough, I’m cheating and C&Ping from that write up.

  • 1 cup warm* milk
  • 1 packet or 2 1/4 tsps of active or instant dry yeast
  • 5 1/3 TBSP or 1/3 cup butter – melted
  • 3 eggs
  • 1/4 cup sugar
  • 1 tsp salt
  • 4 – 5 cups** of all purpose or plain flour (this is highly dependent on humidity)

*Don’t let the milk get warmer than 110F
**If it’s very humid expect to use much closer to the full 5 cups of flour.

To get started, stir the yeast into the milk and set aside for a moment. While the yeast gets started, beat the eggs, melt the butter, measure the flour, sugar and salt. In a mixing bowl combine the yeast & milk mixture, the beaten eggs, melted butter, sugar and salt. Stir until the sugar has dissolved. If you have a stand mixture, life just got easy. Add half the flour mixture and mix on medium low until combined. If you’re stirring by hand, same thing, but your arm might get tired. Begin adding the second half of the flour by half cupfuls until you reach the 4 cup point. Continue mixing the dough during this process.

If you are using a stand mixer, switch to the dough hook and knead for 2-3 minutes on low. Add the last cup of flour by scant 1/4 cups, only if necessary. If you are mixing by hand, turn the dough out onto a heavily flour dusted work surface and knead for 5 – 10 minutes, adding the extra flour only if necessary. This dough is very soft and we don’t want to create too much gluten, but it is important that it have enough structure to not fall apart when rolled into the spiral.

Spray or oil a large bowl and place the dough inside to rise. Set the dough in a warm, moist area, cover and let rise until nearly double in size. This will take an hour to an hour and a half.

While you wait, brown the sausage for the filling and butter a 9×13 pan.

Filling:

  • 1 lb sausage (pre-cooked weight) browned
  • 1 – 2 cups shredded cheddar cheese – optional, I’ll skip it next time

After browning the sausage, reserve 1/3 lb for the gravy and set aside Do not wipe out the pan, those browned bits add flavor to the gravy. (You’ve heard this here before, haven’t you?)

dough rectangleWhen the dough has finished rising, turn it out onto your work surface. Again, this needs to be heavily dusted with flour. Gently shape and roll into a 9 x15 rectangle.

fillingSpread the dough rectangle with your filling ingredients (2/3 lb browned sausage and cheese, if you choose).

Roll longways into a log. Do not roll tightly or the center will pop out.

Pinch the seam closed and place the dough log seam side down.

Grab a serrated knife or a long string of unwaxed and unused dental floss. Yes, I worry about some of you out there.

cross the threadSlide the floss under the log, cross the strings -this is vastly different from crossing the streams- and pull tight. Place the pinwheel into the buttered 9×13 baking dish.

Many thanks to Eugene for the floss trick.

If you cut each pinwheel slightly under 1.5 inches, you’ll end up with 12 rolls, which will fill your pan.

proofingTurn your oven to 110F for 3 minutes. Place a shallow pan of water on the lower rack and your pan of pinwheels on the upper rack. Turn off the oven and allow to proof for 20 minutes.

Remove both the pan of water and the pinwheels from the oven. Preheat the oven to 350F.

When the oven reaches temperature bake for 25 – 30 minutes. Watch them closely the last few minutes.

Sausage Gravy

  • 2 TBSP sausage drippings, bacon drippings, or butter
  • 1/4 cup flour
  • 2 cups of milk
  • 1/3 lb sausage, browned and crumbled
  • salt and pepper to taste

In the skillet that browned the sausage add enough drippings or butter to equal 2 TBSP of fat. Modern sausage is leaner than old fashioned and may not have enough dripping on its own.

Heat the pan over medium heat.

 

rouxStir in 1/4 cup of flour. The goal is to make a thick paste and cook away any raw flour flavor.

We’re only making a light roux, so your chances of burning it are slim. Stir the roux constantly until it darkens a shade or two.  While I’m doing this, I usually microwave the milk or if I have a pan handy, heat it over low. I’ve found doing this speeds up the gravy making process considerably.

Turn the heat to low.

Slowly add the milk, first by a few tablespoons at a time, gradually increasing with each addition. Between additions, stir vigorously until your doughy roux is smooth. This prevents lumps.

scary rouxThere will be times where it looks quite scary. No, you haven’t ruined it.

smooth rouxKeep stirring and it will smooth back out.

add sausageOnce all of the milk has been incorporated, add the sausage. Stir and heat through for a moment. Taste the gravy and then salt and pepper accordingly.

Serve.

Enjoy.



21 Comments

  1. @morelucy on September 30, 2009 at 1:40 am

    Found your site recently and LOVE it!!! So, I decided to try the sausage pinwheels tonight. Here's my experience… They turned out great!!!
    http://morelucythanjune.com/?p=1441

  2. […] So, here’s the recipe that I decided I would try… Sausage Pinwheels with Sausage Gravy […]

  3. Diaper Cake Becca on September 19, 2009 at 8:53 pm

    Thank you, Heather. You know I went and saw Julie and Julia last week (a rare night out BY MYSELF…..oh the sweet, sweet silence) and I have been wanting to cook more complicated dishes ever since. This week I cooked three relatively complicated meals (the Salmon, Chili from scratch and a gourmet burger night complete with homemade guacamole, queso, baked beans and marinade!!). The table has been set nicely every night…..the house has smelled delicious. The kids will come around, I hope!

  4. Diaper Cake Becca on September 19, 2009 at 9:19 am

    I would like to say thank you Home-Ec 101…..as I stepped outside my comfort zone this week and made your Salmon, Lemon, Rosemary dish. I found so GROWN UP, so CHEF-LIKE as I cooked it. It smelled great, it looked amazing, it cooked up perfectly. My husband and I adored it. The kids despised it and will probably run away if I ever cooked such grown-up fair for them again (all except the 13 year old who eats anything that isn't nailed down!). But….who cares if the other four hated it. For the FIRST time in a LONG time, I actually ENJOYED cooking! Woo hoo……these kids of mine better watch out!

  5. Heather Solos on September 19, 2009 at 1:18 pm

    Becca, that's great. Just keep exposing them to grown up food and eventually they will surprise you with what they request.
    In my house it has been a process to introduce more beans into our diet. (they eat many varieties now, but it didn't start out that way). If any of the kids ask what's for dinner I invariably respond butterbeans, their most despised side. Anything other than that is a pleasant surprise as far as they are concerned.
    While it's important to not go out of your way to cook foods everyone will hate, it's also good to find foods you enjoy preparing. That shifts cooking from drudgery into an enjoyable experience.

  6. ThatBobbieGirl on September 19, 2009 at 12:07 am

    I was really gonna do a Fearless Friday post, with pictures and all. But then today went completely unlike I had it planned. Garrrhh…

    I made grape juice yesterday. No, not from frozen concentrate — from actual grapes. That I picked. My DH told me to call a certain number and talk to the lady and make arrangements to go pick grapes, for free. It was one of his customers, who has way more grapes growing in their arbor than they can possibly use, and she asked him if we wanted any!

    So, I have 15 quart jars of "natural" grape juice on my counter, which cost me only time and gas to go pick the grapes. I decided I'll call it natural to distract from the fact that it's kind of cloudy (because clouds are deep purple and live in jars, right?) I think it's a little strong, so we'll probably dilute it slightly when opened. Was it hard? Heck yeah. I tried several methods, none of which was easy, but some of which worked less well than the others. Will I do it again? Probably. DH bought six grape vines, which his mom and I planted this summer, and eventually they may actually produce something!

    • Heather Solos on September 19, 2009 at 1:14 pm

      I am utterly fascinated by this. Again, it's one of those things that I know is possible, but wow! Cloudy should be fine, think of the difference between the fantastic cider at stands and the stuff you buy in the store (which while good isn't quite the same).

      • ThatBobbieGirl on September 19, 2009 at 2:36 pm

        I meant to say that I also had nearly a gallon of grape puree, which I strained from my first method of making juice – it was just too full of solids! Last night, I tried something else I'd never done — make jam without added pectin. I used 2 cups of puree to 1 cup sugar and cooked it to the gelling point. Ended up with about 10 half pints of jam, one of which I did not seal, so we could try it this morning. IT IS PHENOMENAL! No comparison to store-bought grape jelly, or even grape jam. Doing it without pectin took much more attention on my part, maybe because I'm new at it, but my friend who has a berry farm does her jam that way so she can make big batches, and I was inspired to give it a shot.

        On today's plan: — peach jam, peach melba jam and canned peaches!

  7. ThatBobbieGirl on September 19, 2009 at 12:07 am

    I was really gonna do a Fearless Friday post, with pictures and all. But then today went completely unlike I had it planned. Garrrhh…

    I made grape juice yesterday. No, not from frozen concentrate — from actual grapes. That I picked. My DH told me to call a certain number and talk to the lady and make arrangements to go pick grapes, for free. It was one of his customers, who has way more grapes growing in their arbor than they can possibly use, and she asked him if we wanted any!

    So, I have 15 quart jars of "natural" grape juice on my counter, which cost me time and gas to go pick the grapes. I decided I'll call it natural to distract from the fact that it's kind of cloudy (because clouds are deep purple and live in jars, right?) I think it's a little strong, so we'll probably dilute it slightly when opened. Was it hard? Heck yeah. I tried several methods, none of which was easy, but some of which worked less well than the others. Will I do it again? Probably. DH bought six grape vines, which his mom and I planted this summer, and eventually they may actually produce something!

  8. Lowcountry Bloggers » Friday On My Mind » Blog Archive on September 18, 2009 at 8:20 pm

    […] Quenched your thirst yet? Perhaps you’re hungry now? You will be after checking out Sausage Pinwheels at Home-Ec101! […]

  9. ThatBobbieGirl on September 19, 2009 at 12:05 am

    I was really gonna do a Fearless Friday post, with pictures and all. But then today went completely unlike I had it planned. Garrrhh…

    So, I made grape juice yesterday. No, not from frozen concentrate — from actual grapes. That I picked. My DH told me to call a certain number and talk to the lady and make arrangements to go pick grapes, for free. It was one of his customers, who has way more grapes growing in their arbor than they can possibly use.

    So, I have 15 quart jars of "natural" grape juice on my counter, which cost me time and gas to go pick the grapes. I decided I'll call it natural to distract from the fact that it's kind of cloudy (because clouds are deep purple and live in jars, right?) I think it's a little strong, so we'll probably dilute it slightly when opened. Was it hard. Heck yeah. I tried several methods, none of which was easy, but some of which worked less well than the others. Will I do it again? Probably. DH bought six grape vines, which his mom and I planted this summer, and eventually they may actually produce something!

  10. ThatBobbieGirl on September 19, 2009 at 12:05 am

    I felt myself gain two pounds just looking at those pictures. **sigh** The sausage rolls idea is over the top. No, wait – the gravy goes over the top. Uh, nvrmnd. Looks to die for, and well worth the dying part.

  11. Stacy on September 18, 2009 at 10:12 pm

    Well, between the two, I prefer sweet, which explains why I need to get out of the house and get more exercise…HOWEVER, these look good. I've never been a fan of that type of gravy, but it looks tasty in the picture, and I think this would be a great thing to make if you had people over for brunch. Anyway, I laughed at your comment about committing acts of gluttony…out loud, with a little snort of self-recognition.

    • Heather Solos on September 19, 2009 at 1:11 pm

      I'll just say that Doritos are my downfall, so I try not to keep them in the house.
      Yes, if you wanted to, you could do most of the work the night before. Prep up to the point where the pinwheels are in the buttered pan, then place in the refrigerator and cover tightly with saran wrap. You'd be better off making the gravy while the pinwheels are cooking the next day, but if reheated carefully, it can be made the day before.

  12. julie on September 18, 2009 at 3:20 pm

    OOOOOOH now that looks tooo good LOL might have to try it-hubby would enjoy those!

    julie
    meridian,ms

  13. Anna on September 18, 2009 at 5:52 pm

    oh yummy…that looks good…we ALWAYS have biscuits and gravy on Sunday mornings before church…I might just change it up a bit this week… 🙂

    • Heather Solos on September 19, 2009 at 1:09 pm

      Be careful, the rolls were so soft I don't know if I'll be able to sell the family on regular biscuits in the future.

  14. CarolinaDreamz on September 18, 2009 at 5:02 pm

    Yum. I've used floss to slice layered cakes, before.. Who would have thought it a kitchen "gadget?" 🙂

    • ToyLady on September 18, 2009 at 10:08 pm

      I've actually kept a pack (roll? spool?) of floss in the kitchen for years for just this sort of thing. That, and for the occasional something-stuck-in-my-teeth – saves me a trip upstairs to the bathroom!

      • Heather Solos on September 19, 2009 at 12:43 pm

        That's a good idea, there's something a bit off putting about grabbing anything from the bathroom if you're cooking.

  15. Gene on September 18, 2009 at 4:32 pm

    Those look so good!

    I'm going to see if Cindy will make some for me! thanks as always for the new ideas!!!!

    Gene

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