Cajun Cowboy Shortcakes

1 PKG (8 PER CAN) REFIGERATED BUTTERMILK BISCUITS
OR CORN BISCUITS
1 JAR D.L. JARDINE'S CILANTRO & GREEN OLIVE SALSA
8 OZ SMOKED SAUSAGE, DICED
1 TSP THYME LEAVES, CRUSHED
2/3 CUPCHOPPED GREEN ONION
1 TSP D.L. JARDINE'S TEXAS CHAMPAGNE
3/4 CUP SOUR CREAM

BAKE BISCUTS ACCORDING TO PACKAGE DIRECTIONS. MIX SALSA, SAUSAGE, THYME, AND 1/3 CUP GREEN ONION IN SKILLET. HEAT TO A BOIL, THEN REDUCE HEAT AND SIMMER 10 MINUTES.

MIX TEXAS CHAMPAGNE AND SOUR CREAM. SPLIT WARM BISCUITS AND PLACE ON PLATES. DIVIDE SAUSAGE MIXTURE AMONG BOTTOM HALVES. TOP WITH DOLLOP OF TEXAS CHAMPAGNE CREAM AND SPRINKLE WITH REMAINING ONIONS. TOP WITH BISCUT TOPS.