Ingredients
• 1 pound ground pork sausage
• or ground beef or 50/50 mix
• 1/4 cup all-purpose flour
• 1/2 cup milk
• 1 teaspoon poultry seasoning
• salt and pepper to taste
• 3 tablespoons chopped onion
• 1 dash Worcestershire sauce
Instructions
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.
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.
Serving suggestion:
Serve this outdoors on a cold morning at 0-dark-30 AM. Take a stainless steel mess-kit tray, put a slice of toast in the bottom, a ladle of SOS on the toast and a fried egg on top. Dump 1/2 a canned peach on the side allowing the juice to run around the bottom. Sprinkle liberally w/ coarse black pepper.
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