Army SOS is a quick, savory creamed meat dish made with browned ground sausage or beef, flour, milk, and seasonings, traditionally served over toast or biscuits. It's a nostalgic military staple known for its ease and comfort-food appeal.
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This version of the popular army dish, usually made with creamed chipped beef, uses pork sausage. Just add flour, milk, onions and seasoning and you've got the favorite for serving over biscuits or toast. Brown sausage in a large skillet; drain fat. Pour flour directly on sausage to coat (this will prevent lumps). Add milk, to desired consistency. Stir in the poultry seasoning, salt, pepper, onion and Worcestershire sauce and heat through. Serving suggestion: Serve this outdoors on a cold morning at 0-dark-30 AM. Take a stainless steel mess-kit tray, put a slice of toast in the bottom, a ladle of SOS on the toast and a fried egg on top. Dump 1/2 a canned peach on the side allowing the juice to run around the bottom. Sprinkle liberally w/ coarse black pepper. Accompany this w/ a pint sized canteen cup filled w/ steaming hot coffee doctored with whole milk and raw sugar. This is to be eaten with a large spoon while sitting on a log, step, or a steel helmet
Store covered in the refrigerator for up to 3 days; reheat on the stovetop over low heat, stirring often and adding a splash of milk if the gravy has thickened.
SOS stands for 'S*** on a Shingle,' the servicemen's nickname for this Army dish. The 'shingle' refers to the toast or biscuit it's served on.
Yes, ground beef works well, or use a 50/50 mix of pork sausage and ground beef as suggested in the recipe.
Pour the flour directly onto the browned meat to coat it before adding milk. This prevents lumps from forming when you stir in the liquid.
Add milk gradually to reach your desired thickness—less milk for a thicker gravy, more for a thinner sauce.
Yes, prepare the gravy up to 2 days ahead and refrigerate; reheat gently on the stovetop, adding a splash of milk if it thickens too much.
