• 1 pound bulk hot pork sausage
• 1 can (10.75 oz.) condensed cheddar cheese soup, undiluted
• 1/2 cup milk
• 2 to 3 teaspoons rubbed sage
• 3 cups 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 greased miniature or regular muffin cups two-thirds full.  Bake at 400 degrees for 15-20 minutes or until muffins test done.  YIELD:  4 dozen mini-muffins or 2 dozen regular muffins.