Sausage Johnnycake

Name: Sausage Johnnycake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings.
Ingredients: 1 cup cornmeal; 2 cups buttermilk; 12 Johnsonville® Original 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

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

Ingredients

1 cup cornmeal
2 cups buttermilk
12 Johnsonville® Original 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.

Nutrition Facts

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

Originally published as Sausage 'n' Johnny Cake in Country Extra May 2008

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Jimi

Mar 31, 2018

Sounds delicious, I bet milk gravy poured over it would be good too!
Inion

Mar 23, 2011

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