| 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 |
ts |
Chili powder |
| 2 |
|
Eggs |
| 1 |
cn |
(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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