| 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
A Message from our Provider:
“We were called to be witnesses, not lawyers or judges”