Monday, December 10, 2007

Quick Sausage Supper

This became a family favorite after Sister Coons brought this meal to our family when my mom had knee surgery. If you use Italian seasoned tomatoes, there are only 5 ingredients and you can have it ready to eat in about 30 minutes.

-Mom Pulsipher/ Melanie Coons

1 lb. ground pork sausage (I like to use Italian Sausage)
1/2 cup onion, chopped
2 Tbsp. flour
1-16-oz can tomatoes, diced, undrained (If using Italian seasoned, omit seasonings below*)
1-4-oz can mushroom pieces and stems, undrained (I use fresh mushrooms plus a couple tablespoons of water when I add the tomatoes)
1 tsp. oregano*
1/2 tsp. basil*
1/4 tsp. garlic powder*
1/8 tsp. pepper*
1 can refrigerated buttermilk biscuits (7.5 oz)
1 cup mozzarella cheese, shredded

Brown sausage and onion (plus mushrooms if using fresh); drain. Sprinkle with flour. Add tomatoes, mushrooms (if using canned), and seasoning; mix well. Heat until hot and bubbly, stirring until slightly thickened. Reduce heat; simmer while preparing dough.

Separate dough; cut each biscuit into four pieces. Pour meat mixture into casserole dish or 11x7 pan. Arrange biscuit pieces over hot meat mixture; sprinkle with cheese. Bake at 400 for 12-16 minutes or until biscuit pieces are golden brown. 5-6 servings

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