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Sausage SOS ($#@% On a Shingle)

Sausage SOS ($#@% On a Shingle)

MJC

This version of the popular army dish, usually made with creamed chipped beef, uses pork sausage. Just add flour, milk, onions and seasoning and you've got the favorite for serving over biscuits or toast.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 521 kcal
  • 26%
  • Fat:
  • 46.4 g
  • 71%
  • Carbs:
  • 9.4g
  • 3%
  • Protein:
  • 15.2 g
  • 30%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 771 mg
  • 31%

Based on a 2,000 calorie diet

Directions

  1. Brown sausage in a large skillet; drain fat. Pour flour directly on sausage to coat (this will prevent lumps). Add milk, to desired consistency. Stir in the poultry seasoning, salt, pepper, onion and Worcestershire sauce and heat through.
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Reviews

pointsevenout
15
1/1/2007

This should read 2 1/4 cups milk and the recipe will turn out OK. Someone try it and rerate this recipe. I rate this one star because of the glaring mistake in the recipe.

KATHY STRONG
12
5/25/2005

I love this stuff. I had it in the Army for years. I have always had it with hamburger though and that's what I use when I make it. Not the sausage. Try it that way. Once you try it, it more you like it.

Terry
7
3/9/2009

I love this recipe with chipped beef but I use more milk than this recipe calls for.