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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Hereâs a nice, hearty breakfast with plenty of old-fashioned flavor. I serve it to my bed and breakfast customers who love the cakeâs savory middle and maple syrup topping. Itâs a great way to start the day! 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 eggs, lightly beaten |
1/2 teaspoon vanilla extract |
maple syrup |
Directions:
1. In a small bowl, combine cornmeal and buttermilk; let stand for 10 minutes.
2. Meanwhile, in a large skillet over medium heat, cook sausage until no longer pink; drain on paper towels. Arrange eight links in a spoke-like pattern in a greased 9-in. deep-dish pie plate. Cut remaining links in half; place between whole sausages.
3. In a large bowl, combine the 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 35-40 minutes or until a toothpick inserted near the center comes out clean. Serve warm with syrup. Yield: 6 servings.
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