Sausage Roll-Ups

Prep Time10

Cook Time10

Chilling Time2

Total Time2 20

Servings:

Author: Constance Smith - Cosmopolitan Cornbread

To begin, cook a pound of bulk breakfast sausage. You’ll cook this completely breaking it up as much as you can.
When it is fully cooked, drain the excess grease. Discard the grease and let the sausage cool for a few minutes.
When it isn’t screaming hot, toss it in a food processor with a small can of chopped green chilies.
Pulse this a few times until it becomes a spreadable consistency.
In a mixing bowl, combine the cream cheese, chili powder, and your sausage mixture. Stir this all together until it is thoroughly combined.
Grab a large tortilla and spread the mixture all over it, right to the edges.
Roll this up tightly. Place it on a plate, seam side down. Repeat with about 6 or 7 more tortillas.
How much filling you use on each will determine the number of tortillas you’ll use.
When you are finished, cover the plate with plastic wrap or foil and refrigerate for a couple of hours until they are well chilled and firm. (You can also just refrigerate them overnight and cut them in the morning before they head out the door.)
After they have chilled, cut into about 1/2 inch thick slices.
And now you have all these little rolls to enjoy.
Store them in the fridge until they are ready to go. Then divvy them up in containers and send them off with their insulated lunchbox or serve them on a platter as a fun appetizer.
Enjoy!

These little rolls also make great appetizers.

See This Recipe:

https://cosmopolitancornbread.com/sausage-rollups/