Ingrients & Directions
1 lb Mild pork sausage 1/2 c Water
1 md Onion, finely chopped 3 c Self rising flour
1 cn 11 oz. Cheddar soup
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
Yields
1 servings