FishOwner
Fish Fanatic
1 lb ground sausage
2 tblsp margarine
4 cups milk
1 can Campbells Cream of Mushroom Soup
1 package pre-made biscuts (refrigerated type: country style, buttermilk, or home style is best)
pepper to taste
Okay, so most of the recipe is a cheat as I don't do the whole "make it from scratch" type of thing, but this is good for a quick easy meal. Pre-heat oven according to biscut directions. Grab a big skillet and brown the sausage in it. Once that's done, add the margarine, let it melt, then add milk and soup. Stir well and add the pepper. Bring to a boil then reduce the heat. Let simmer for 15 to 20 minutes stirring occasionally. Take them pop-em-in-the-oven biscuts and pop-em-in-the-oven as soon as you start simmering the sausage gravy. When the biscuts are done, the gravy should be done!
You can serve this with scrambled eggs or fried potatoes if desired.
2 tblsp margarine
4 cups milk
1 can Campbells Cream of Mushroom Soup
1 package pre-made biscuts (refrigerated type: country style, buttermilk, or home style is best)
pepper to taste
Okay, so most of the recipe is a cheat as I don't do the whole "make it from scratch" type of thing, but this is good for a quick easy meal. Pre-heat oven according to biscut directions. Grab a big skillet and brown the sausage in it. Once that's done, add the margarine, let it melt, then add milk and soup. Stir well and add the pepper. Bring to a boil then reduce the heat. Let simmer for 15 to 20 minutes stirring occasionally. Take them pop-em-in-the-oven biscuts and pop-em-in-the-oven as soon as you start simmering the sausage gravy. When the biscuts are done, the gravy should be done!
You can serve this with scrambled eggs or fried potatoes if desired.