HOMEMADE BREAKFAST SAUSAGE PATTIES
Steps:
- In a large bowl, combine the first 9 ingredients. Add pork; mix lightly but thoroughly. Shape into twenty 3-in. patties., In a large skillet coated with cooking spray, cook patties in batches over medium heat until a thermometer reads 160°, 5-6 minutes on each side. Remove to paper towels to drain. Freeze option: Wrap each cooked, cooled patty; transfer to an airtight container. May be frozen for up to 3 months. To use, unwrap patties and place on a baking sheet coated with cooking spray. Bake at 350° until heated through, about 15 minutes on each side.
Nutrition Facts : Calories 126 calories, Fat 8g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 251mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.
BUTTERMILK SAUSAGE GRAVY
This is my husband's recipe that was handed down to him by his grandmother. His grandmother stated that you must use Farmer John® sausage and bacon drippings or it would not taste as delicious as hers. It was never written down, just a pinch of this and a handful of that. I finally got him to measure everything and this is the result.
Provided by Yoly
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Pork Gravy
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Place sausages and bacon drippings in a skillet and cook over medium heat, breaking up sausage into bite-sized pieces, until golden brown, 4 to 6 minutes. Add flour, stirring constantly. Slowly add buttermilk and cook and stir until gravy has thickened, 3 to 5 minutes.
Nutrition Facts : Calories 364.8 calories, Carbohydrate 14 g, Cholesterol 65.1 mg, Fat 25 g, Fiber 0.2 g, Protein 19.7 g, SaturatedFat 9.9 g, Sodium 569.7 mg, Sugar 8.1 g
EASY SAUSAGE PANCAKE CASSEROLE
I LOVE this quick, easy recipe for breakfast or dinner. All package pancake mixes are a little different, I use a Buttermilk store brand that you just add water to. I use it for 18 or more pancakes (about two cups) and then add the water it indicates on the package. This recipe comes from my sister (she served it to hungry kids when they had sleepovers). If you like less sausage and want more of the "cake", just use 8 ounces of the sausage links. I've also added 1/2 cup of syrup to the batter for a little extra sweetness and flavor. This cake will not always become golden brown, just a little around the edges.
Provided by Milkmans Daughter
Categories Breakfast
Time 27m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees and spray a 9x13 glass dish very generously.
- Cut thawed links into bite sized pieces (about 4 pieces per link). You can substitute other sausages, the Brown and Serve are just easy.
- Prepare pancake mix as directed on your favorite brand. Just make sure you make it for about 18 pancakes or a little more. This is where I add the 1/2 cup of syrup option (see my "recipe description").
- Mix prepared pancake batter and sausage pieces.
- Pour into prepared pan and bake at 450 degrees for about 12 minutes or until toothpick inserted in center comes out clean.
- Spread tablespoon of butter on top of baked casserole to melt down.
- Cut into serving pieces and serve with syrup.
BACON PANCAKES
These bacon pancakes satisfy both the sweet and savory senses. Surprise your family with this breakfast dish one weekend morning.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 30m
Yield Makes 8
Number Of Ingredients 10
Steps:
- Preheat oven to 200 degrees. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, melted butter, and egg. Whisk flour mixture into buttermilk mixture just until moistened, with small to medium lumps remaining.
- In a large cast-iron or nonstick skillet or on a griddle, cook bacon over medium-high until fat is rendered and bacon is browned on one side, 5 to 6 minutes. Flip and cook until golden and crisp on underside, 1 to 3 minutes. Drain bacon on paper towels; pour off all but 1 teaspoon fat from skillet (reserve for another use).
- Heat skillet over medium. Pour 1/4-cupfuls batter into skillet and top each with a bacon slice. Cook until some bubbles appear on top of pancakes and a few have burst, about 2 minutes. With a spatula, carefully flip pancakes and cook until browned on underside, about 2 minutes. Transfer to a platter, bacon side up, and loosely tent with foil. Keep pancakes warm in oven and repeat with remaining batter, adding more bacon fat if needed. Serve with pure maple syrup, if desired.
Nutrition Facts : Calories 305 g, Fat 13 g, Protein 12 g
BAKED PANCAKES WITH SAUSAGES
This is a quick and yummy recipe where the pancakes and sausage are all ready at the same time! Serve hot with butter and syrup.
Provided by Janet
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 35m
Yield 5
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Grease a 10x15 inch jellyroll pan.
- Place sausages in a skillet and cook over medium-high heat until evenly browned. Drain on paper towels.
- Sift together the flour, baking powder, white sugar, and salt; set aside.
- In a large mixing bowl, beat eggs until light and fluffy. Add milk and shortening; mix well. Gradually stir in dry ingredients until smooth. Pour the batter into the prepared jelly roll pan. Arrange sausages on top of the batter.
- Bake in preheated oven until pancakes are golden brown and cooked through, about 15 minutes. Cut into 10 pieces and serve hot with butter and syrup.
Nutrition Facts : Calories 491.9 calories, Carbohydrate 42.2 g, Cholesterol 178.8 mg, Fat 25.2 g, Fiber 1.2 g, Protein 23.1 g, SaturatedFat 7.3 g, Sodium 1266.1 mg, Sugar 7.9 g
SAUSAGE PANCAKES
Steps:
- In a large bowl, combine the flour, baking powder, salt and baking soda. In another bowl, beat the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in sausage. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle;, turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup. ,
Nutrition Facts : Calories 602 calories, Fat 21g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 1110mg sodium, Carbohydrate 89g carbohydrate (37g sugars, Fiber 1g fiber), Protein 14g protein.
BUTTERMILK, BANANA, BACON PANCAKES
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Combine the flour, sugar, baking powder, baking soda, cinnamon and salt in a large bowl. Set aside. Mix the buttermilk, vanilla extract and eggs in another bowl until thoroughly combined. Stir in the bacon and banana. Fold in the dry ingredients.
- Preheat a large pan over medium-high heat. Add a little bacon fat or butter and allow to heat and melt. Add about 1/2 cup of the batter for each pancake. Allow the pancake to cook until it starts to bubble on top and gets golden brown around the edges, 2 to 3 minutes. Flip and cook for another minute. Remove to a platter. Repeat with the remaining batter. Top with butter and maple syrup.
FLUFFY BUTTERMILK PANCAKES WITH PRALINE BACON
These delicious pancakes, paired with sweet-and-salty bacon, are guaranteed to make your morning extra delicious. From Over Easy by Joy Wilson; published by Clarkson Potter. Copyright ©2017 Joy the Baker, Inc. All Rights Reserved. Used with Permission.
Provided by Joy the Baker
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- FOR THE PRALINE BACON:.
- Place a rack in the upper third of the oven and preheat to 400 degrees F.
- Line a rimmed baking sheet with foil and lay the bacon slices in a single layer. Bake for 10 minutes.
- In a small bowl, toss together the pecans, sugar, and pepper. Remove the bacon from the oven and sprinkle with the sugar mixture.
- Bake for 10 to 12 more minutes, until browned and bubbling.
- FOR THE PANCAKES:.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the eggs, butter, buttermilk, and vanilla. Pour the mixture all at once into the flour mixture and whisk well.
- On a griddle pan or in a nonstick skillet set over medium heat, melt a bit of clarified butter. Spoon ¼-cup portions of the batter into the pan and cook for 1 minute. Press one piece of bacon into each pancake, and continue cooking for about 2 more minutes, until golden brown. Flip the pancakes and cook until the second side is golden brown, 2 to 3 minutes. Transfer the pancakes to an ovenproof plate and keep warm in the oven. Repeat the cooking process with the remaining batter, adding more clarified butter to the pan as necessary.
- Serve with maple syrup.
Nutrition Facts : Calories 711.1, Fat 47.9, SaturatedFat 17.5, Cholesterol 137, Sodium 1462.2, Carbohydrate 50.8, Fiber 1.6, Sugar 17.5, Protein 18.4
BUTTERMILK BISCUIT PANCAKES WITH SAUSAGE GRAVY RECIPE - (4.3/5)
Provided by davidv
Number Of Ingredients 16
Steps:
- To make the gravy, heat the oil in a large skillet over medium-high heat. Add the sausage and break it up into small clumps as it cooks. When the sausage has browned, add the flour and stir to evenly coat. Stir in the milk and bring it up to a simmer. Simmer the mixture for 1-2 minutes, or until the milk has thickened. Stir in the salt and pepper. Set aside. To make the pancakes, combine the flour, salt, baking powder, and baking soda in a medium-size bowl. Add the shortening and blend it into the flour mixture with a fork or pastry cutter. The mixture should be crumbly. Add the milk and buttermilk and stir until you have a batter. (Don't over-stir; you should have tiny lumps from the shortening.) Fold in the sage. Set a lightly oiled griddle or large skillet over medium heat. Add about 1/4 cup of batter to the griddle to make each pancake. Cook until bubbles start to form and the bottom has browned, about 2-3 minutes. Flip and brown the other side. Repeat with remaining batter. Keep the pancakes in a low temperature oven, covered with foil until you're ready to serve them with the sausage gravy.
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