Mini Sausage And Waffle Bites Recipes

MINI SAUSAGE PANCAKE SKEWERS WITH SPICY SYRUP

Steps:

• Melt butter over medium-low heat in a small saucepan. Stir in maple syrup, red pepper flakes, and salt. Bring to a boil and cook, 3 to 4 minutes. Remove syrup from heat and set aside, stirring occasionally, for at least 30 minutes for flavor to fully develop.
• Meanwhile, prepare pancakes: whisk flour, sugar, baking powder, and salt together in a large bowl. Whisk buttermilk, egg, sour cream, melted butter, and maple syrup together in a separate bowl. Pour the wet ingredients into the flour mixture. Stir gently until just combined but slightly lumpy; do not overmix. Let sit for 10 minutes.
• Heat a large nonstick skillet or griddle over medium heat. Drop teaspoonfuls of batter onto the hot skillet to form 1-inch diameter pancakes. Cook for about 1 to 2 minutes, flip, and continue cooking until golden brown, about 1 more minute. Transfer cooked pancakes to a plate and repeat with remaining batter.
• Heat olive oil in the same skillet over medium heat. Form tablespoonfuls of sausage into 1-inch patties, the same size as the mini pancakes. Cook until patties are cooked through, about 3 minutes per side. Transfer to a paper towel-lined plate.
• Thread 3 pancakes and 2 sausage patties onto each skewer, starting and ending with a pancake. Repeat to make remaining skewers. Serve drizzled with spicy syrup.

MINI ESSENTIALS: AWESOME SAUSAGE BITES

Steps:

• PREP/PREPARE
• Gather your Ingredients (mise en place).
• Chef's Note: Not all breakfast sausages are created equal. Some contain more fat than pork. To test out your breakfast sausage, cook up one patty in a skillet. If it winds up swimming in a sea of grease, you need another brand. Better yet, why not make your own. Here is a recipe for you: https://www.justapinch.com/recipes/breakfast/meat-breakfast/early-morning-eats-homemade-breakfast-sausage.html?r=1
• Add the sausage to a skillet over medium-low heat, and allow to slowly cook until any excess fat renders.
• Remove from the pan, and drain on paper towels, and allow to cool.
• Chef's Note: Don't completely cook the sausage, just lightly cook it to render some of the fat.
• Place a rack in the middle position, and preheat the oven to 375f (190c).
• Thaw out the puff pastry, and lay on a clean, lightly floured surface, and cut in half.
• Combine the sausage with the dried spices, and the cheese.
• Chef's Note: I choose Colby cheese because it holds up to the baking process, and has a nice mild flavor that does not overpower the sausage.
• Place the sausage mixture on one side of the puff pastry.
• Roll the log together, until it slightly overlaps, and use some of the egg wash to seal the seam.
• Chef's Note: You only want it to slightly overlap. If you have any extra, just cut it off.
• Place seam-side down, and brush with the egg wash.
• Cut into thick pieces, and then put the sausage bites on a parchment-lined baking sheet, fitted with a wire rack.
• Place the baking sheet in the preheated oven and bake until golden brown, about 15 - 18 minutes.
• PLATE/PRESENT
• Serve while still nice and warm, and watch them disappear. Enjoy.
• Keep the faith, and keep cooking.