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.

Prep Time 5

Cook Time 20

Total Time 25

Servings people

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