Charleston Sausage Brunch
Preparation &
Cooking Time
| Prep Time |
|
| Cooking Time |
|
| Total Time |
20 minutes |
| Serves |
6 |
Nutritional Info (per portion)
| Energy |
kcal |
| Protein |
g |
| Fat |
g |
| of which saturates |
g |
| Carbohydrate |
g |
| of which sugars |
g |
| Fibre |
g |
| Salt |
g |
Ingredients
- 450g pork and apple sausages
- 170g plain flour
- 100g Polenta commeal
- Pinch of salt
- 2 tsp baking powder
- 1/2 bicarbonate of soda
- 2 eggs
- 250ml buttermilk
- 25g butter
- 100g sweetcorn
- Oil
- Maple syrup
How to make it
- Place sausages under a preheated grill and cook for 10-12 minutes, turning occasionally until golden brown and cooked through
- Place in a large bowl the flour, polenta, salt, baking powder and bicarbonate of soda
- Mix together and make a well in the centre
- Add the eggs and using a whisk gently combine the eggs with the dry ingredients
- Slowly add the buttermilk and whisk until you have a smooth batter
- Add the melted butter and sweetcorn
- Heat a little oil in a pan
- 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.
