Good(e) Food: A Creative Project
Sausage cookies have been in my family for generations. My grandmother made them for my dad and uncle. She eventually passed the recipe on to them, who, in turn, shared it with their children. I am the latest one to learn the trade secret of these delicious, buttery morsels of heaven.
The memories that surround sausage cookies are all fond. I recall Mimi, my grandmother, making them for us at her house as kids. For as long as I can remember, there has been a basket of piping hot sausage cookies on the table at every Christmas, made by my father. Christmas morning never officially begins until they come out of the oven; we all wait with bated breath and salivating mouths, and refuse to start opening presents until the treats are set before us.
While the name may not sound terribly appetizing (after all, who pairs actual cookies and sausage?!), they’re really quite delicious, and bear resemblence to cookies in shape and size only. They may simply be biscuit dough and sausage rolled together, sliced, and baked to perfection, but to the Goodes, they are so much more than that.
I wanted to document the process of making these delicious family treats, since they’re such a happy memory for everyone on my dad’s side of the family. Below is a step-by-step process for how to make what may be, in my completely unbiased opinion, the best holiday treat ever.
Step 1: Get your ingredients
You’ll need Bisquick baking mix, milk, and sausage (either hot or sage, it’s all up to you. Both are equally as good!).
Step 2: Make the dough
Mix 2 1/4 cups of Bisquick with 2/3 cup of milk (it’s just the regular recipe for biscuit dough that’s on the side of the box).
Pro Tip: Sometimes, mixing with your hands is either than using a fork.
I know from experience. Just remember, it can get a little messy.
Step 3: Spread out the dough
Split your dough into 2 halves. Set one half aside. Spread out the other half of the dough into a roughly square shape, about 1/4 of an inch thick (no need to be exact).
Step 4: Add the sausage
Cut your package of sausage in half. Take one half and spread it out evenly across the dough.
Step 5: Roll it up
Roll the dough and sausage together, to make one long log of sausagey and bready goodness.
Step 6: Repeat Steps 3–5, then wrap in plastic
Repeat steps 3–5 with the second half of the dough/sausage, and then roll each roll in plastic wrap (or a plastic bag cut in half, if no saran wrap is readily available. See image).
Step 7: Make sausage burritos
Wrap each roll in a layer of tin foil, to ensure no freezer burn (and to make them look like strange, long burritos).
Step 8: Ice ‘em
Freeze each roll. I left mine in the freezer for 5 hours, which was a good time frame to let them harden enough to hold their shape but still be soft enough to cut through. However, they can stay in the freezer for a few days if need be. Just be sure to give them a little time to thaw out before you cut them if you choose to wait this long!
Step 9: Remove and cut
Preheat the oven to 400 degrees.
Take the rolls out of the freezer, and cut about 1/2 inch thick slices. Lay them on an ungreased cookie sheet, with a little space in between each.
Step 10: Bake
Bake on 400 degrees for 9–12 minutes, or until golden brown.