|½ pounds||Bulk pork sausage|
|1 tablespoon||Sausage drippings|
|1||French or plain omelet|
Cook sausage in 10-inch omelet pan or skillet until thoroughly cooked and browned. Drain reserving 1 tablespoon drippings. Crumble sausage. Reserve ¼ cup. Combine remain- ing sausage with applesauce, set aside. Prepare French omelet using reserved sausage drippings in place of butter. While top is still moist and creamy looking, spread sausage-applesauce mixture over half of omelet. With pancake turner fold omelet in half or roll turning out onto platter with a quick flip of the wrist. Sprinkle remaining sausage over top. Makes 2 servings.
Recipe by: diane@...
Posted to recipelu-digest by "Diane Geary." <diane@...> on Feb 4, 1998
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