S.O.S.

4 from 1 vote

Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Looking for a dish that has been loved by G.I.'s around the world for decades? Look no further than the classic recipe for S.O.S.! Get ready for a unique twist on a classic dish with this recipe! This version uses savory sausage instead of chipped beef, giving it a bold and flavorful twist. But that's not all - the inclusion of garlic and sage takes this dish to a whole new level, adding a depth of flavor that's sure to impress.

This hearty meal features slices of sausage in a creamy gravy served over toasted bread. It's a simple and satisfying dish that's perfect for a weekend breakfast, a cozy brunch, or even a quick weeknight dinner. And with the added flavors of garlic and sage, it's a unique take on a classic dish that's sure to become a new favorite.

So, if you're looking for a comforting and delicious meal that's quick and easy to make this is the perfect recipe to try. It's a dish that will warm your belly and your heart, leaving you feeling content and satisfied.

This beloved dish has been a staple in military mess halls and dining facilities around the world, loved by soldiers for its simplicity, and satisfying flavor.

For many soldiers, S.O.S. has been a source of comfort and familiarity, providing a taste of home no matter where they were stationed. It's a dish that's been enjoyed by countless military personnel over the years, and has become a part of military culture and tradition.

Ingredients

1 pound sausage breakfast ,hot or mild
⅓ cup all-purpose flour
3 to 4 cups whole milk more to taste
½ teaspoon seasoned salt
2 tablespoons sage, ground
1 tablespoon garlic minced, optional to taste, additional to taste
2 teaspoons black pepper freshly ground , more to taste
8 each Biscuits warmed, for serving. English muffins, or other bread work also, Toasted work's better.

Instructions

With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt, pepper, and sage and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.
Spoon the sausage gravy over warm biscuits and serve immediately!

Notes

I, 1/4 size this recipe for my husband, add more sage and add the garlic.

Remember we spent 3 years living in Italy, so garlic is not too unusual for us.

Nutrition - See Recipe Post for Nutrition Disclaimer