Ready in 45 minutes
If you served in the Army you either loved -or hated - this dish.
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
Mrsswill 3m agoJust what I was looking for. I used to eat this when I was little. I hadn't had it for a awhile, but this was exactly what I was looking for. We always used chopped up corned beef so that's what I used instead of sausage and it also works well with almond milk.
johnforrett 2y agoThis brought back a lot of memories! Damn right I sat on my steel pot and ate this more times than I can remember! Yeah Sarge, I'll have more!
hdrich569 2y agoJust like grandmas...
medic672 4y agoExcellent ! 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
Tldcoupons 4y agoDelicious! Wouldn't change a thing...just doubled the recipe.
pc4n6 5y agoYummy! Easy to make, delicious to eat!
Wannabachef1 6y agoVery good, thank you, I used a little more milk & flour so it was a little more creamy.
bigjohnwayne 6y agoWow, I felt like I was back in the Army. My loved it too!
HungryKitten 6y agoSir! The recipe was great but your description of the where and how are priceless. I salute you!
antoine6 6y agothis is going to be good....again