1 lb Mild pork sausage

1 md Onion, finely chopped

1 cn 11 oz. Cheddar soup

1/2 c Water

3 c Self rising flour

Crumble sausage into a large skillet; add onion and cook over low heat until sausage browns. Drain well on paper towel. Combine all ingredients, stirring until dry ingredients are moistened well. Drop batter by spoonfuls about 2 inches apart on lightly greased cookie sheet. Bake at 425 degrees for 15 minutes or until lightly browned. Randy Rigg