Combine flour, baking powder and salt. Cut into shortening until it resembles coarse meal. Add milk; stir and blend. Turn out on floured surface and knead 3 or 4 times. Roll dough into a 18x12 inch rectangle. Spread sausage (at room temperature) over dough, leaving 1 cm margin on all sides. Roll dough lengthwise (jelly roll fashion) and pinch seams and ends to seal. Cover and refrigerate at least 1 hour. Slice 1 cm thick and bake at 180ºC or 20 minutes. Randy Rigg The Pinnacle Club BBS 812-963-9139