Sausage Stuffed Potato Pancakes Food

SAUSAGE-STUFFED POTATO PANCAKES

Steps:

• Divide sausage into 6 equal pieces, and press between plastic wrap to flatten into discs about 2 1/2 inches round and about 1/8 inch thick. Keep in the refrigerator until needed.
• Grate potatoes and transfer into a large bowl of cold water. Stir the grated potatoes with your hand for a few seconds, and then drain the potatoes in a strainer. Using your hands and/or a towel, squeeze out as much water as possible.
• Transfer the potatoes to a mixing bowl. Add salt, black pepper, cayenne, flour, and egg; mix thoroughly.
• Heat oil in large nonstick pan over medium-high heat. For each pancake, place down about 3 tablespoons of the potato mixture. Reduce heat to medium; top each pancake with a sausage patty, pressing it down lightly into the surface. Top each sausage patty with another heaping tablespoon of potato mixture and spread over the top until the sausage is covered. Flatten down with a spoon or spatula.
• Cook the first side until very well browned, about 5 minutes. Flip and cook the other side until browned, the sausage is no longer pink, and potatoes are tender, about 5 minutes more. Serve with diced roasted red peppers, sour cream, and fresh chives.

SLIGHTLY ADAPTED MAMO'S POTATO PANCAKES

Steps:

• Peel the potatoes, immediately immersing them in very cold water as you finish each one.
• Remove the potatoes from the water. Grate the potatoes and onion with a food processor fitted with the grating blade. Don't press too hard on the potatoes going in -- just enough to get them through.
• Transfer the potatoes and onion to a fine-mesh strainer; squeeze out all the water into a bowl. Let the potato starch settle, then pour out as much water as possible, leaving the starch in the bowl. Add the potato-onion mixture to the bowl and mix in the egg, flour, 1 teaspoon salt, and pepper to taste.
• Heat a well-seasoned cast-iron skillet with a thin layer of vegetable oil over medium heat. Scoop large spoonfuls of the potato mixture into the pan and flatten them out (thin pancakes yield crispy ones). Fry until golden on the bottom, then gently flip and fry the other side, 3 to 4 minutes per side. Drain on paper towels. (If you have to wait to serve, re-crisp them on a baking sheet lined with clean paper towels in a 350 degrees F oven.)
• Serve with applesauce, or try my family's favorite toppings: My great-grandmother put cinnamon in applesauce to serve with hers. My grandfather loved his with heaps of cold sour cream. My grandmother served them with poached pears. My mother tops them with tart, chunky homemade applesauce. My brother, Willie, loves his plain with sugar. My stepfather, Ronnie, loves his with ketchup -- but I wouldn't brag about that!

LOADED STUFFED POTATO PANCAKES

Steps:

• In a large bowl, combine the first 7 ingredients. In a shallow bowl, mix bread crumbs, garlic powder, onion powder and cayenne., Shape 2 teaspoons cream cheese into a ball. Wrap 1/4 cup of potato mixture around cream cheese to cover completely. Drop into crumb mixture. Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining cream cheese and potato mixture., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry stuffed pancakes, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels.

BIG FLUFFY PANCAKES AND SAUSAGE

Steps:

• For the sausages: Mix the pork, brown sugar, salt, rosemary, sage and thyme in a bowl until well combined. Shape into four 4-inch-wide and 1/4-inch-thick circular patties.
• For the big fluffy pancake mix: In a stand mixer with the whisk attachment, whisk the egg whites to soft peaks. Continue whisking and gradually add the granulated sugar. Continue whisking until all the sugar is dissolved and the mixture forms stiff peaks.
• In a separate bowl, whisk together the egg yolks, milk, melted butter and vanilla extract until smooth. Add the pancake mix and stir to combine. Carefully fold in the egg white mixture, taking care not to overmix.
• For the big fluffy pancakes and sausage: Preheat a large nonstick pan over low heat and add the butter.
• Spray 3-inch round (2-inch tall) ring molds with cooking spray. Place the ring molds in your preheated pan and use a ladle to fill the molds two-thirds of the way with the pancake mix. Place a cover over the pan and let the pancakes cook for 10 minutes. Remove the cover and use tongs and a rubber spatula to help flip the ring molds with the pancakes. Cover and continue cooking for about 7 minutes more.
• Meanwhile, cook your sausage in a skillet over medium-low heat until the pork is fully cooked, about 4 minutes on each side.
• Remove the ring molds with the pancakes using tongs and a rubber spatula. The pancakes should slide right out. Add the sausage underneath your pancakes for even more height. Serve with butter and maple syrup.

SAUSAGE STUFFED POTATOES

Steps:

• Preheat oven to 400°F.
• Without peeling potatoes, boil for 10 minutes. Drain and peel. Using teaspoon, scoop out a deep hole for stuffing.
• In medium bowl, add skinned sausage, bread, 1 tablespoon of the butter, parsley, stock and egg yolk. Mix together well and carefully stuff into potatoes.
• Assemble potatoes in greased baking dish, dot with butter, sprinkle with salt and pepper and bake 15 minutes.
• Serve hot.

DELICIOUS STUFFED POTATO PANCAKES

Steps:

• Mix together the potatoes, flour, baking powder, 3 eggs, and salt and pepper in a bowl.
• In another bowl, mix the ground beef, onion, garlic salt, 1 egg, and bread crumbs until well-combined.
• Heat the oil in a skillet over medium-low heat, and drop a rounded tablespoon of potato mixture into the hot skillet.
• Spread and flatten the pancake out a little, and place about 2 teaspoons of beef mixture on the pancake, spreading the filling out almost to the edges of the pancake.
• Drop another rounded tablespoon of potato mixture on top of the beef, and spread it out to completely cover the beef.
• Fry until the bottom of the pancake is golden brown, about 5 minutes, then flip and fry the other side until golden, 1 to 2 more minutes.