Quick Sausage Supper
In 10" oven-proof skillet, brown 3/4-1 lb. country sausage and 1/2 c. onion; drain. Sprinkle with 2 tsp. flour. Add 14-oz. can UNdrained tomatoes, 4 oz. UNdrained mushroom pieces and stems, 1 tsp. oregano leaves, 1/2 tsp. basil leaves, 1/4 tsp. garlic powder, and pepper to taste. Mix well.
Heat until hot and bubbly, stirring until slightly thickened.
Separate 1 can refrigerated biscuits into 10 biscuits; cut each into 4 pieces. Arrange pieces over hot meat mixture; sprinkle with mozzarella cheese.
Bake at 400 F. 12-16 minutes until golden brown.
*NOTES: I use a can of Italian-style tomatoes and then skip the rest of the spices, and it tastes great! I usually don't do the onion, either, but I salt and pepper the sausage as it browns. The country-style sausage from my grocery store is sold in odd weight amounts (like 1.18 lbs), so I brown all of it at once and then save the extra sausage to use in biscuits and gravy. Yum!!
No comments:
Post a Comment