Content and Photo by Jennifer Dunaway, Guest Post for The Bubbly Hostess. Thanks Jennifer for writing this column for me last fall in the The Southeast Valley Ledger.
My sister-in-law, Sara, is an amazing cook and doesn’t measure anything!! She inherits this trait from my father-in-law who inherits it from his German mother, Frieda. This took some getting used to for me; I measure everything – even when a recipe calls for a dash.
One of my favorite recipes she has introduced to me is S.O.S.; use this acronym as you wish but for our family with 3 younger kids, we simply say S.O.S. Sara made this recipe on cold fall day and ever since then, about a decade ago, it has always been a requested favorite. Sometimes we use Jimmy Dean Sage sausage but we almost always use the Jimmy Dean Reduced Fat sausage as well as oat flour instead of white flour. Sunday, I used too much onion (remember there’s no measuring for this recipe) and the remedy was salt & pepper. Sara has taught me you can always “fix” a recipe by adding this or that based on your personal tastes. With that said enjoy this recipe and feel free to tweak the recipe!
1 roll Jimmy Dean sausage (either Sage or Reduced Fat)
¼ cup chopped onion
3 tablespoons chopped cilantro
4 tablespoons melted butter
3 tablespoons flour (white or oat)
2 ½ cups milk
Salt & Pepper to taste
Biscuits, for serving
In a large or electric skillet, brown the sausage, cilantro, and onion. In a small bowl, mix melted butter and flour to make a paste – adding flour if needed for thicker paste per your taste. Add to the browned sausage, cilantro, and onion mixture. It will boil/bubble, stir in milk adding more if you like it thinner. Simmer approximately 15-20 minutes stirring every so often.
Spoon over biscuits & enjoy!