Ingredients
- 1 onion
- 3 c self rising flour
- 1 lb mild pork sausage
- 11 oz cheddar soup
- 1/2 c water
Crumble sausage into a large skillet; add onion and cook over low heat until sausage browns. Drain well on paper towel. Combine all ingredients, stirring until dry ingredients are moistened well. Drop batter by spoonfuls about 2 inches apart on lightly greased cookie sheet. Bake at 425 degrees for 15 minutes or until lightly browned. Randy Rigg