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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.
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Course:
Breakfast, Brunch
Cuisine:
American
Keyword:
Breakfast-Brunch, Dairy, Eggs, Sausage
Prep Time:
5
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
6
people
Calories:
389
kcal
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Ingredients
Metric
Imperial
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
Calories:
389
kcal
|
Carbohydrates:
30
g
|
Protein:
17
g
|
Fat:
22
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
0.2
g
|
Cholesterol:
56
mg
|
Sodium:
863
mg
|
Potassium:
325
mg
|
Fiber:
2
g
|
Sugar:
3
g