Williams suggests using the best sausage you can find.
1 pound sausage (sweet, hot or Italian)
1/2 pound elbow macaroni, cooked
4 to 6 eggs (Williams used all 6)
Freshly grated Romano cheese
Cook the sausage in large skillet. You may need to add oil if you use really lean sausage. After the sausage is browned, add the cooked macaroni. Stir well to mix in. Break eggs, one at time, right into the sausage mix.
When you add all eggs, stir well so the eggs don't burn on the bottom. Keep stirring until the eggs are cooked. Top with freshly grated Romano cheese to taste. Serve with more grated cheese, a crusty bread and green salad. Makes 6 to 8 servings
"In the Kitchen with Arlene Williams"
Thursday, September 30, 1999
