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Apple, Sausage Omelet
1/2 lb Bulk pork sausage
1/2 c Applesauce
1 tb Sausage drippings
1 French or plain omelet
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.
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