Ingredients
- 1 onion
- 375 gr self rising flour
- 260 gr mild pork sausage
- 150 gr cheddar soup
- 120 ml 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 5 cm apart on lightly greased cookie sheet. Bake at 220ºC or 15 minutes or until lightly browned. Randy Rigg
