Yield: 1 servings
Measure | Ingredient |
---|---|
1 pounds | Mild pork sausage |
1 medium | Onion, finely chopped |
1 can | 11 oz. Cheddar soup |
½ cup | Water |
3 cups | Self rising flour |
Crumble sausage into a large skillet; add onion and cook over low heat until sausage browns. Drain well on paper towel. Combine all ingredients, stirring until dry ingredients are moistened well. Drop batter by spoonfuls about 2 inches apart on lightly greased cookie sheet. Bake at 425 degrees for 15 minutes or until lightly browned.
Randy Rigg