Charleston Sausage Brunch is a recipe I first had years ago on holiday. The recipe is very simple yet the flavours combine amazingly. Using polenta was new to me but loved it. The pancakes are full of air, delicate and light. Served with the sausages and maple syrup makes this a breakfast/brunch and main dish all rolled into one.

Charleston Sausage Brunch

An American brunch consisting on sausages , maple syruo and polenta pancakes. It is remarkably tasty, smells amazing and will keep you going till dinner.

4.90 from 65 votes

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Course: Breakfast, Brunch

Cuisine: American

Keyword: Breakfast-Brunch, Dairy, Eggs, Sausage

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: people

Calories: 389kcal

Ingredients

450 g pork and apple sausages
170 g Plain Flour
100 g Polenta
2 tsp baking powder
1/2 tsp bicarbonate of soda
2 large eggs free range
250 ml buttermilk
25 g unsalted butter
100 g sweetcorn
oil
maple syrup
1 pinch salt

Instructions

Place sausages under a preheated grill and cook for 10-12 minutes, turning occasionally until golden brown and cooked through
450 g pork and apple sausages
Place in a large bowl the flour, polenta, salt, baking powder and bicarbonate of soda
170 g Plain Flour, 100 g Polenta, 2 tsp baking powder, 1/2 tsp bicarbonate of soda, 1 pinch salt
Mix together and make a well in the centre
Add the eggs and using a whisk gently combine the eggs with the dry ingredients
2 large eggs
Slowly add the buttermilk and whisk until you have a smooth batter
250 ml buttermilk
Add the melted butter and sweetcorn
25 g unsalted butter, 100 g sweetcorn
Heat a little oil in a pan
oil
Place a large spoonful of the mixture into a hot pan
The mixture will spread slightly and then set and brown
Turn over after 1-2 minutes until golden brown on both sides
Cook the mixture in batches and keep the ‘fritters’ warm
Serve the sausages with the fritters and a good glug of maple syrup.
maple syrup

Nutrition

Charleston Sausage Brunch