Sausage Rolls (Wurstbrötchen - German appetizer)
from German Cooking by Marianna Olszewska Heberle

3 cups all-purpose flour
1 1/3 Tbsp. baking powder
1/4 tsp. salt
1/2 cup butter or margarine, chilled
2 cups (8 oz.) grated Cheddar cheese
about 1 cup buttermilk (or substitute sour milk - add 1 Tbsp. lemon juice or vinegar to 1 cup measure, add milk)
6 (about 2 oz. each) links smoked, cooked sausage (frankfurters could also be used)
Grated parmesan cheese

Preheat oven to 425 degrees F. Grease 2 baking sheets.

Sift flour, baking powder and salt into a large bowl. With a pastry blender, cut the butter or margarine into flour mixture until it resembles coarse meal. Add cheese and buttermilk. With your hands, quickly work mixture into a soft dough being careful not to overwork the dough.

Shape half of the dough into 1-inch balls. Slice sausage links into about 12 pieces each. Lightly press 1 sausage slice into each dough ball. Place rolls about 2 inches apart on the greased baking sheets. Sprinkle with Parmesan cheese.

Repeat with the remaining dough.

Bake 12 - 15 minutes until lightly browned. Serve immediately. Once cool, these can also be frozen in an air-tight container for up to 1 month.

6 dozen (72 rolls)