Porketta Marie Sausage wrapped in a spiral of bread stick dough and baked in the oven.
2 packages Porketta Marie Sausage
1 tube Pillsbury Pizza Dough (rolls out in a rectangle)
Preheat oven to 375 degrees. Line a baking sheet with parchment paper for easy clean-up.

Remove sausages from the package, wipe away moisture with paper towel. Open pizza dough tube and flatten dough into a rectangle. Cut the short side of dough into 1/2 inch wide strips. Allow 5 minutes for dough to relax. Holding on to each end of the dough strip, gently wiggle the dough elongating it another 2 or 3 inches. Starting at one end of the sausage, wrap the dough in a spiral manner toward the other end. Place dough ends down on the parchment lined baking sheet. Bake at 375 degrees for 15-20 minutes or until bread dough is golden.

An Appetizer or Small Plate version of The Twisted Sister serve with Dipping Sauces

2 packages of Porketta Marie Sausage
1 tube Pillsbury Original Bread Stick Dough

Preheat oven to 375 degrees. Line a baking sheet with parchment paper for easy clean-up. Remove the sausage from the package, wipe away moisture with a paper towel. Open bread stick dough and separate the rounds of dough. Starting at one end of the sausage, wrap the dough in a spiral manner toward the other end trying to have dough completely cover sausage. Gently roll the wrapped sausage on cutting board to bind the dough to the sausage and fill in any gaps. Slice off the tip at each end. Slice in half crosswise, then slice again 2 times on either side of the center creating six rounds of sausages wrapped in dough. Place the rounds, cut side down on the parchment paper. Bake for 12-15 minutes or until sausages are hot and dough is lightly golden.

For dipping sauces, set out small bowls of ketchup, mustards, BBQ Sauce, red pasta sauce.

Sausage rounds can be baked individually on a baking sheet or skewered onto bamboo skewers and baked.

2 packages Thai One On Sausage
2 sheets Pepperidge Farm Puff Pastry Dough, thawed several hours in refrigerator
Preheat oven to 400 degrees. Line a baking sheet with parchment paper for easy clean-up.

Remove sausages from the package and wipe away moisture with paper towel. Unfold the pastry sheets and cut each sheet into 4 rectangles. Roll each sausage in a rectangle of dough pressing to seal the edge. Slice each sausage into 5 or 6 rounds, discarding ends. Place on baking sheet and bake for 15-20 minutes or until golden. Serve with mustards, barbecue sauce, sweet n sour sauce or bottled Thai peanut sauce.

Borrowed from a Scandinavian after school treat and from the dish called Tunnbrods Rulle

1 package Oktoberfest sausage
1 large round quality lefse like Mrs Olsons or Countryside, cut into 6 wedges

Place a lefse wedge point edge toward you. Place a warm Oktoberfest sausage on the point and roll to the wide edge. Serve with Lingonberry Ketchup or Spicy Brown Mustard. For UFF DA BRAT/THE WORKS, place a small scoop of warm mashed potatoes on the pointed edge, place sausage over the potatoes, sprinkle with a little room temperature sauerkraut and chopped raw onions. Roll to the wide edge and serve.

Lingonberry Ketchup. Puree equal amounts of preserved lingonberries (from a jar) and canned jellied cranberry sauce. Combine 1/3 ketchup to 2/3 pureed berry mixture and serve.