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Reviewed: Apr. 13, 2008

Very Heavy. It's more like sausage and biscuit. Definitely use a larger, thinner pan and add more sausage.

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PAMD96


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Reviewed: Apr. 13, 2008

This dish was great and very easy to make. My husband loved it. It was also great as a leftover. My husband took the leftovers to work for breakfast. I will definately make this dish again and again. I added a little extra sausage and served it warm with maple syrup.

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Cathy's Favorite Recipes


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Reviewed: Mar. 31, 2008

I was looking for a recipe (for dinner) that I could use some venison sausage I received as a gift and you wouldn't necessarily know it was venison. Found this and it sounded perfect. I read the previous reviews and made a few adjustments: doubled the sausage, cook the casserole in a shallow (1' deep) cookie sheet for 25 minutes. It came out perfect. However this recipe makes a ton and the 5 of us ate maybe 1/3 of it. Leftovers are good, though. When I make this again I'll halve the recipe and use a smaller cookie sheet. Served with Suppertime Egg Burritos {from this site} & lots of syrup. It tastes a lot like a McGriddle without the eggs. Thanks for this fabulous and easy recipe.

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MaryLizBeth

	Cooking Level: Intermediate Home Town: Mobile, Alabama, USA Living In: Alabaster, Alabama, USA
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Reviewed: Feb. 1, 2008

I'm sorry, we just didn't care for this. Seemed a bit bland and too tough.

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cookntaste

	Cooking Level: Expert Living In: East Greenville, Pennsylvania, USA
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Reviewed: Jan. 28, 2008

It is pretty good. Its easy and the kids liked it, I would just double the amount of sausage next time. It was really good served with eggs. I think the biggest perk to this recipe is that it is simple and can be served for any meal. Also, it is good topped with maple syrup.

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csmith14


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Reviewed: Jan. 28, 2008

The published recipe doesn't state it , but I strongly recommend a shallow baking dish such as a cookie sheet ( 1" deep ) instead of a casserole dish. I think the finished dish has a better texture and appearance being just a little bit thinner. It will still rise up to about an inch and a half.. Today I doubled the sausage as considered by bookwormans below. Definitely not to much. Thanks for the advice.

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Reviewer:

Jon

	Cooking Level: Expert Living In: Flora, Illinois, USA
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Reviewed: Jan. 24, 2008

I found this to be a fantastic recipe. Made it as suggested in a shallow cookie sheet. Terrific with homemade maple syrup!

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Sara S.

	Cooking Level: Intermediate Home Town: Elkhart Lake, Wisconsin, USA Living In: Madison, Wisconsin, USA
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Reviewed: Jan. 3, 2008

This recipe is quite heavy and dense...I was hoping for something more like a McGriddle and this wasn't it. Maybe that other reviewer had an idea of using a more shallow pan. For me, this recipe is really missing the egg taste. It contains egg in the batter but I think it needs actual eggs. I don't think I would make it again.

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Reviewer:

utahduh


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Reviewed: Dec. 27, 2007

This is a delicious recipe. The only change that I will make next time is to double the sausage. It is great for either supper or breakfast. Served with syrup it is reminiscent of a sausage McGriddle. My family really enjoyed it. Thanks!

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Reviewer:

bookwormans

	Cooking Level: Intermediate
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