Ingredients
1 pound bulk pork sausage1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1-1/4 cups milk1/2 teaspoon ground mustard1/4 teaspoon seasoned salt1/4 teaspoon pepper1 cup sour creamWarm biscuits
Preparation
In a heavy skillet, brown and crumble sausage over medium heat until fully cooked. Drain and set aside. In the same skillet, combine soup and milk. Add mustard, seasoned salt and pepper; bring to a boil. reduce heat. Add sausage and sour cream. Simmer until heated through (do not boil). Serve over warm biscuits.
