Pancake Sausage Bites Recipe 455 Recipes

SAUSAGE PANCAKE BITES

Steps:

• Preheat the oven to 350° and have ready both a rimmed sheet pan lined with nonstick aluminum foil and a well-greased, 24-cup mini muffin tin.
• Place sausage links on a rimmed sheet pan and rub with oil. Bake for 7 minutes. Pull out the pan, give a gentle shake to move the sausages a bit, and return to the oven for an additional 7 minutes. Remove from the heat and allow to cool slightly.
• Increase the oven temperature to 400°.
• While the sausages are cooling, make the pancake batter, in a medium-sized mixing bowl, whisk together flour, sugar, baking powder, and salt.
• In a large mixing bowl, whisk the eggs until foamy. Whisk in the milk and butter. Add the dry ingredients and stir until combined. Do not over-stir. Set aside.
• Fill mini muffin tins about 2/3's of the way full. Cut the breakfast sausage links into thirds, and insert a piece in the center of each muffin cavity. You will have leftover sausage.
• Bake at 400° for 12-14 minutes, or until puffed and golden.
• Remove from the heat and allow to cool slightly. Serve with maple syrup and enjoy.

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.

SAUSAGE BITES

Steps:

• Heat the oven to 400 degrees F.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12x10-inch rectangle. Cut into 3 (3-inch) strips.
• Divide the sausage into thirds. Shape each into a cylinder the same length as the pastry. Place 1 piece sausage on the long edge of each pastry rectangle. Roll up the pastry around the sausage and press the seams and pinch the edges to seal.
• Cut each roll into 12 (1-inch) slices, making 24 in all. Place the slices, cut-side down, onto a baking sheet.
• Bake for 15 minutes or until the pastries are golden brown and the sausage is cooked through. Remove the pastries from the baking sheet and let cool on wire racks for 10 minutes.
• Tip: You can substitute Italian sausage (casing removed) for the bulk pork sausage.
• Tip: To make ahead, place the unbaked slices onto a baking sheet. Cover and freeze until firm. Remove the frozen slices from the baking sheet and store in a gallon size resealable plastic bag in the freezer for up to 1 month. Bake the frozen slices on a baking sheet at 400 degrees F for 20 minutes or until the pastry is golden brown and the sausage is cooked through.

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 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. ,

PANCAKE SAUSAGE BITES RECIPE - (4.5/5)

Steps:

• Place about 2″ oil in a sauce pan and heat Place the sausage patties in a medium bowl Break them up so they are no longer formed Form into small balls (I made 18) Place the sausage balls in a large skillet over medium heat and cook for about 15 minutes, turning often Remove and drain on a plate lined with paper towels In a medium bowl, mix together the bisquick ,sugar and cinnamon Whisk in the vanilla, egg and milk until smooth Pick up each cooked sausage ball with a toothpick and dip into the batter, completely covering the sausage with batter Carefully lower them into the oil and fry for about 1- 1½ minutes or until golden brown Remove and drain on a paper towel lined plate Maple Dipping Sauce Pour the maple syrup into a small bowl and add the butter Microwave for about 45 seconds Remove and stir to incorporate the syrup and butter Add the heavy whipping cream and stir