SAUSAGE AND PANCAKE CASSEROLE – YUM!
Sausage and Pancake Casserole: Most Amish homes have a ready supply of sausage on hand. Many Amish have their own hogs that they butcher and ones that don’t will often buy a full butchering hog so that they can harvest the meat without the mess. Making sausage is one of the messier parts of the job when you’re butchering the hog yourself, but you try not to think about that. Sizzling links or patties of sausage is your goal. Much of the sausage ends up ground like hamburger and it really is versatile that way, ending up in chili recipes and can be mixed with ground hamburger or ground turkey to stretch out the meat supply.
But sometimes you just want to savor the sausage itself and this recipe is a great way to do it. You can combine the taste of homemade pancakes with sausage into one “super-casserole.” Check out this recipe for Sausage and Pancake Casserole given to me by an Amish woman in southern Indiana.
Serves: 8 servings
- 1 (16 ounce) package bulk pork breakfast sausage
- 4 cups all-purpose flour
- ¼ cup white sugar
- ¼ cup brown sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 4 eggs
- 2½ cups milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- Preheat oven to 375 degrees F (190 degrees C).
- Prepare a baking dish with cooking spray.
- Preheat the baking dish in the oven.
- Brown the sausage in a skillet over medium heat; drain.
- Mix the flour, white sugar, brown sugar, baking powder, and salt in a large bowl.
- Stir in the eggs, milk, vegetable oil, and vanilla to form a batter.
- Add the sausage and stir. Pour into the preheated baking dish.
- Bake until a toothpick inserted into the center of the dish comes out clean, about 25 minutes.
- Allow to cool 10 minutes before cutting to serve.
- Pour warm maple syrup over and eat.