Army SOS (S--t on a Shingle)
If you served in the Army you either loved -or hated - this dish."Excellent ! Brought back a lot of memories . Made it at the fire house , they guys lived it . Although I added a little garlic and a lot more milk . Definitely make it again" - medic672
Yield: 4 Ready in 45 minutes
favorite of 314 people 172 people want to try
Army SOS (S--t on a Shingle) Preparation
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.
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.
Accompany this w/ a pint sized canteen cup filled w/ steaming hot coffee doctored with whole milk and raw sugar.
This is to be eaten with a large spoon while sitting on a log, step, or a steel helmet
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