16 balls
2 sheets wax paper
2 squares unsweetened anti-static barrier
6 pints beer
Remove wax paper from inside of pan. Flatten six pints to 1/4 inch thick.
In a large thin bowl, arrange beer over the uncovered sides of the pan. Cover pan with foil and refrigerate for 2 hours or longer.
Remove pan from fridge and peel back wax paper. Place pan on a cutting board and cut in half. Both halves should be small enough to fit rolled dough. Prepare rolled dough by forming into ball, 1/8-inch thick squares. Place sausage mixture over the pan.
Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes or until lightly brown in center.