My father was a career military man, and like every respectable military household, we had in our culinary arsenal a recipe for SOS (the same old s#@&) among other things. We usually ate cream of beef over toasted ground meat, simmered in a thick pepper sauce, or chopped dried salted beef simmered in a thick sauce, either for breakfast or dinner. Over time, we abandoned ground meat in favor of sausage, which gave new meaning to SOS and probably doubled the calories and fat. Traditionally, the army served SOS on toast, but in the south it is usually eaten with cookies. That’s if you’re a civilian.
1 pound of ground sausage
3 heaping tablespoons of flour
2 cups of whole milk
1 cup of water
Cook the sausage in a large skillet over medium heat until golden brown. Use a fork to crumble the sausage and break up the lumps. Add flour, salt and pepper. Stir until the flour dissolves. Gradually stir the water and milk. Cook the sauce until it’s thick. Adjust the seasoning. Serve with toast.