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Giant Sausage Pancake |
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Serves: 5 Print this Recipe* See note below. * "Fix this on Saturday morning or serve for Sunday supper." 1. Place in a 9-inch glass pie plate in two rings, 1 package (8 oz.) frozen fully cooked skinless pork sausage links, th awed. Lay a piece of waxed paper over the top. 2. Microwave at 100% power (700 watts) for 1 minute. Remove pie plate from microwave oven. Switch sausages in outside ring with sausages in inside ring. 3. Spread a thin layer of butter or margarine on the outside of a custard cup. Turn cup over and place in center of pie plate with the two rings of sausage links around it. Set pie plate aside until later. 4. In a medium bowl, mix with a rubber scraper until well blended, 2/3 cup buttermilk pancake mix, 1/3 cup milk, 1 egg, 2 tablespoons apricot, pineapple or peach preserves or jam, and 1/2 teaspoon vanilla extract. Pour batter evenly over sausages in pie plate and around the custard cup. Be sure sausages are covered. 5. Place a small microwavable plate upside down in center of microwave oven. Place pie plate on top of small plate. 6. Microwave, uncovered, at 100% power for 2 minutes. Turn pie plate one-fourth turn. Microwave, uncovered, at 100% power 1 to 2 minutes longer or until top is no longer sticky. Use hot pads and remove from microwave oven. 7. Place pie plate directly on a wooden board or a heatproof surface. Lay a piece of foil over the top. Do Not Seal. Wait for 5 minutes. 8. Sprinkle top with powdered sugar. 9. Remove custard cup from center. Fill a clean custard cup with additional preserves or jam. Place preserves or jam in center of pie plate. 10. Or if you wish, fill a small pitcher with Maple-flavored syrup. Place pitcher in center of pie plate instead of the cup of preserves or jam. Cut into wedges and lift out with a spatula. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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