Johnsonville Big Taste of Sausage Cookbook

APPLE SAUSAGE PANCAKES This recipe is especially fantastic in the fall, when fresh-picked Granny Smith apples are available in their crispest, most flavorful glory. You may substitute the apple of your choice, but crisp, slightly tart varieties such as Pink Lady and Golden Delicious best balance the juicy sweetness of Johnsonville Brown Sugar & Honey Links. Cinnamon-flavored applesauce works well in place of the apple butter. We like using buttermilk pancake mix in this recipe, but you may wish to use a buckwheat or whole wheat mix. SERVES 8 TOPPING One 12-ounce package Johnsonville Brown Sugar & Honey Links 1/4 cup unsalted butter 3/4 cup packed brown sugar 1/4 cup honey 2 1/4 cups peeled and cubed Granny Smith apples 1/4 cup apple butter PANCAKES 2 large eggs 1 cup milk 2 cups pancake mix 1 tablespoon cinnamon 3 Granny Smith apples, peeled and grated 1/2 cup pecans, toasted 1. Preheat the oven to 375F. 2. To make the topping: Place the sausage on a baking sheet and bake for 10 minutes. Turn once, and then bake for an additional 5 to 10 minutes, until the sausage is no longer pink. Drain the sausage, reserving about 1 teaspoon of the fat for brushing. Bias-cut the sausage into 1/2-inch pieces. 3. In a heavy saucepan, melt the butter over medium-high heat. Stir in the brown sugar and honey; bring to a boil, stirring constantly. Add the apples and apple butter. Return to a boil. Reduce the heat to low, and simmer until the apples are tender, 3 to 5 minutes. Add the sausage and heat through, about 1 additional minute. Remove the pan from the heat, and cover to keep warm. 4. To make the pancakes: In a large bowl, beat together the eggs and milk. Stir in the pancake mix and cinnamon until moistened. If the batter is too thick, you may need to add another drop or two of milk. Fold in the apples. 5. Heat a griddle. Brush the surface with the reserved fat to prevent sticking. Using a 4-ounce ladle, about 1/2 cup, pour the pancake batter in pools that are 2 inches away from one another. When the pancakes have bubbles on top and are slightly dry around the edges, in about 21/2 minutes, flip them over. Cook until golden on the bottom, about 1 minute. 6. Serve the pancakes with dollops of the topping. Sprinkle with the pecans, and serve immediately. CINNAMON BREAKFAST BAKE This is one of the simplest, most delicious breakfast recipes you'll ever try. For variation, you may wish to drizzle the finished dish with warm honey before serving. SERVES 4 One 12-ounce package Johnsonville Brown Sugar & Honey Links 12 slices white bread One 21-ounce can apple-pie filling 12 large eggs, lightly beaten 1 1/2 cups milk 1 tablespoon cinnamon 1 tablespoon vanilla 1. Preheat the oven to 350F. 2. Prepare the links according to the package instructions. Allow to cool slightly. Slice into 1/4-inch coins. 3. Cube the bread and place it into a greased 9-by-13-inch pan. 4. In a large bowl, combine the pie filling, eggs, milk, cinnamon, vanilla, and sausage coins. Pour this mixture over the bread, making certain that the apples and sausage are distributed evenly. 5. Bake for 35 to 40 minutes, until the eggs are set. Let stand 10 minutes before slicing. VERMONT MAPLE SYRUP BREAKFAST PIZZA Pizza for breakfast? You bet. Fluffy scrambled eggs, mouth-watering Vermont Maple Syrup Links, and thick and chunky salsa are placed on a prebaked pizza crust, then covered with mozzarella cheese that bakes up bubbly and golden brown. You may wish to add sauteed green bell pepper, onion, or mushrooms for extra flavor and color. SERVES 4 One 12-ounce package JohnsonvilStayer, Shelly is the author of 'Johnsonville Big Taste of Sausage Cookbook ', published 2006 under ISBN 9780767924351 and ISBN 0767924355.