| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Mexican | Meat | 8 | Servings |
INGREDIENTS
| 16 | Four-inch uncooked pork | |
| sausage links | ||
| 1 1/2 | c | Salsa |
| 1 1/2 | c | Bisquick original baking mix |
| 1/2 | c | Yellow cornmeal |
| 1 1/4 | c | Milk |
| 1 | t | Chili powder |
| 2 | Eggs | |
| 1 | 8-oz whole kernel corn | |
| drained |
INSTRUCTIONS
COOK sausage links until brown and well done; drain and keep warm. Heat salsa until hot; keep warm. HEAT griddle or skillet; grease if necessary. Beat remaining ingredients with wire whisk or hand beater until well blended. Pour batter by 1/4 cupfuls onto hot griddle. COOK until edges are dry. Turn; cook until golden brown. lmmediately roll 1 pancake around each sausage link. Serve salsa over roll-ups. 16 pancake roll-ups. From <Betty Crocker: Bisquick Classics and New Favorites>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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