Sausage Johnnycake Recipe

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Sausage Johnnycake Recipe
Sausage Johnnycake Recipe photo by Taste of Home
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Sausage Johnnycake Recipe

Read Reviews
1 1 1
Publisher Photo
Here’s a nice, hearty breakfast with plenty of old-fashioned flavor. I serve it to my bed-and-breakfast customers. They love the cake’s savory middle and maple syrup topping. It’s a great way to start the day! —Lorraine Guyn, Calgary, Alberta
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 1 cup cornmeal
  • 2 cups buttermilk
  • 12 uncooked breakfast sausage links
  • 1-1/3 cups all-purpose flour
  • 1/4 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 1 egg, lightly beaten
  • 1/2 teaspoon vanilla extract
  • Maple syrup

Directions

In a small bowl, combine cornmeal and buttermilk; let stand for 10 minutes.
Meanwhile, in a 9-in. cast-iron skillet over medium heat, cook sausage until no longer pink; drain on paper towels. Arrange eight links in a spoke-like pattern in same skillet or a greased 9-in. deep-dish pie plate. Cut remaining links in half; place between whole sausages.
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs.
Stir egg and vanilla into cornmeal mixture; add to dry ingredients and stir just until blended. Pour batter over sausages.
Bake at 400° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Serve warm with syrup. Yield: 6 servings.
Originally published as Sausage Johnnycake in Country Extra May 2008, p51

Nutritional Facts

1 slice: 481 calories, 23g fat (7g saturated fat), 64mg cholesterol, 940mg sodium, 53g carbohydrate (13g sugars, 2g fiber), 15g protein.

  • 1 cup cornmeal
  • 2 cups buttermilk
  • 12 uncooked breakfast sausage links
  • 1-1/3 cups all-purpose flour
  • 1/4 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 1 egg, lightly beaten
  • 1/2 teaspoon vanilla extract
  • Maple syrup
  1. In a small bowl, combine cornmeal and buttermilk; let stand for 10 minutes.
  2. Meanwhile, in a 9-in. cast-iron skillet over medium heat, cook sausage until no longer pink; drain on paper towels. Arrange eight links in a spoke-like pattern in same skillet or a greased 9-in. deep-dish pie plate. Cut remaining links in half; place between whole sausages.
  3. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs.
  4. Stir egg and vanilla into cornmeal mixture; add to dry ingredients and stir just until blended. Pour batter over sausages.
  5. Bake at 400° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Serve warm with syrup. Yield: 6 servings.
Originally published as Sausage Johnnycake in Country Extra May 2008, p51

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MY REVIEW
Inion User ID: 4841269 158989
Reviewed Mar. 23, 2011

"The flavour of the breakfast sausage is lost in the overwhelming presence of cornbread."

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