1 lb. bulk hot pork sausage
1 (10 3/4 oz.) can condensed Cheddar cheese soup (undiluted)
1/2 c. milk
2 to 3 tsp. rubbed sage
3 c. biscuit/baking mix

In a skillet over medium heat, cook sausage until no longer pink; drain. In a bowl, combine soup, milk, sage and sausage. Stir in the biscuit mix just until moistened. Fill regular greased muffin cups two-thirds full.

Bake at 400°F for 15 to 20 minutes or until muffins test done.

Yield: 2 dozen muffins.