Sunny Beach Blanket Brunch Piggy

Yield 5 to 6 servings


1 (12-ounce) package breakfast sausage links (1-ounce or less per sausage)
2 cups buttermilk complete pancake mix
1-2/3 cups cold water
2 Tablespoons confectioners sugar
As needed, maple syrup
As needed, preserves


  1. Place sausage links in a heavy, large skillet with -inch cold water. Cook on medium heat until water evaporates (about 6 minutes). Turn sausage frequently and continue to cook another 6 to 7 minutes or until the internal temperature reaches 160 degrees F.
  2. Drain any fat, cover pan and keep sausage warm.
  3. Meanwhile whisk pancake mix and water together only until large lumps disappear.  Do not over mix.
  4. Coat a nonstick skillet or flat griddle with teaspoon solid shortening and preheat over medium-low heat.  Pour cup batter into hot pan. Cook until bubbles appear on the surface and bottom is golden brown.
  5. Turn pancakes and continue cooking until golden brown on both sides. Turn pancakes only once as over handling toughens them.
  6. Roll one cooked sausage link in each pancake and place seam side down on warm plates. Repeat.
  7. Sprinkle with confectioners sugar and serve 2 pancakes per person. Serve warm with syrup or preserves. 
    * NOTE: maple flavor sausage preferred

National Hot Dog & Sausage Council 


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