Surprise sausage bundles is frequently on the menu at the Ruis home since it’s a versatile meat that’s quick to cook. “I especially like using Italian sausage in Italian entrees,” says our winner. From Barb Ruis of Grandville Michigan.

Ingredients 

6 bacon strips, diced

1 cup chopped onion

1 can (16 ounces) sauerkraut, rinsed and well

drained

1/2 pound fully cooked smoked kielbasa or

Polish sausage, coarsely chopped

2 tablespoons brown sugar

1/2 teaspoon garlic salt

1/4 teaspoon caraway seeds

1/8 teaspoon pepper

1 package (16 ounces) hot roll mix

2 eggs, divided

1 cup warm water (120° to 130°)

2 tablespoons butter, softened

Poppy seeds

Method 

In a skillet, cook bacon until crisp; remove to paper towels. 

Reserve 2 tablespoons drippings. Saute onion in drippings until tender. 

Stir in sauerkraut, sausage, brown sugar, garlic salt, caraway and pepper. Cook and stir for 5 minutes. Remove from the heat; add bacon. Set aside to cool.

In a bowl, combine contents of hot roll mix. Stir in one egg, water and butter to form a soft dough. 

Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Cover dough with a large bowl; let stand for 5 minutes.

Divide dough into 16 pieces. On a floured surface, roll out each piece into a 4-in. circle. 

Top each with 1/4 cup filling. Fold dough around filling, forming a ball; pinch edges to seal.

Place seam side down on greased baking sheets. 

Cover loosely with plastic wrap that has been coated with nonstick cooking spray. Let rise in a warm place for 15 minutes.

Beat remaining egg; brush over bundles. 

Sprinkle with poppy seeds. Bake at 350° for 16-17 minutes or until golden brown. Serve warm. Yield: 16 servings.