| 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.
A Message from our Provider:
“Mad at God? Sure you’ve got the right person?”