| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Sausage | 1 | Servings |
INGREDIENTS
| 1/2 | lb | Bulk pork sausage |
| 1/2 | c | Applesauce |
| 1 | tb | Sausage drippings |
| 1 | French or plain omelet |
INSTRUCTIONS
Cook sausage in 10-inch omelet pan or skillet until thoroughly cooked and browned. Drain reserving 1 tablespoon drippings. Crumble sausage. Reserve 1/4 cup. Combine remain- ing sausage with applesauce, set aside. Prepare French omelet using reserved sausage drippings in place of butter. While top is still moist and creamy looking, spread sausage-applesauce mixture over half of omelet. With pancake turner fold omelet in half or roll turning out onto platter with a quick flip of the wrist. Sprinkle remaining sausage over top. Makes 2 servings. Recipe by: diane@keyway.net Posted to recipelu-digest by "Diane Geary." <diane@keyway.net> on Feb 4, 1998
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