Usinger’s Smoked Polish Sausage with Garlic
1 Can refrigerated country-style biscuits
Shredded Swiss Cheese
Use Ratio of 2 Polish Sausage to 1 can of 10 biscuits
Slice each sausage into 5 chunks. Make a lengthwise slit in each sausage. Tuck 1 tsp. of shredded cheese into the sausage. Separate biscuits at perforations. Take one of the biscuits and completely wrap the sausage chunk. Seal tightly. With the above ration, you will have 10 large puffs. Drop into hot oil in Dutch Oven or deep fat fryer. When golden brown, drain on paper towels. Serve with hot mustard sauce.
If making these for a crowd, keep them in a moderate 250 degree oven until they are all fried.
Yield’s about 10 Roly Poly’s per 2 Polish Sausage.