Sausage Omelet

Sausage omelets can be made with Lubeck, Frankfort or fresh sausages. For the unsmoked ones, first broil them, then take off the skins and cut them up into small pieces. For Lubeck sausages, fry them in a pan, then cut them up. Plunge Frankfort sausages into boiling water, peel off the skin and divide the meats into small bits. Mix either of this with the uncooked omelet and finish the same as a parsley omelet (No. 2903).