Tuesday, March 18, 2014

Sausage sauerkraut pancakes with Jimmy Dean Sausage Crumbles

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Disclosure: This post is sponsored by Jimmy Dean, and I am being compensated for creating this recipe. The sauerkraut obsession, however, is mine - for now. I'm warning you, the combination of sausage and sauerkraut may be contagious and highly addictive.

I am obsessed with making sauerkraut.

Do you know how easy it is to make homemade sauerkraut? Cabbage. Salt. Pressure. Time. That's it.

Whether homemade or store-bought, sauerkraut is good, and, many believe, good for you. Google "health benefits fermented foods" and you'll see a long list of articles suggesting that eating naturally fermented foods like pickles and sauerkraut help the digestive and immune systems. (Take a look at this method if you're interested in making your own, although store-bought works perfectly well in this recipe.)

When the nice people at Jimmy Dean asked if I'd be interested in trying their new Sausage Crumbles, my mind went immediately to the perfect combination: sausage and sauerkraut. The spices in the sausage play off the acidic tang of the fermented cabbage. (Think of sauerkraut on a hot dog or a grilled link sausage.)

I've always loved savory pancakes and was inspired by a picture of sauerkraut pancakes from Bon Appetit. I chose Jimmy Dean's Hearty Turkey Sausage Crumbles for this recipe, but you could easily use their other varieties: Hearty Original Sausage Crumbles or Hearty Hot & Spicy Sausage Crumbles. They're sold in the refrigerated section of major supermarkets and I found them extremely flavorful and easy to use - you get to skip the extra step of browning the meat, and there's no messy fat to drain.

Serve these sausage sauerkraut pancakes as a light lunch or dinner. I ate them for breakfast, but that's me. Oh, and that sauce drizzled on top? Cherry Chipotle Not Ketchup, one of my new fruit ketchups, of course. Not too sweet, a little spicy, lots of tang - it matched the flavors of the sausage and sauerkraut perfectly.

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Sausage Sauerkraut Pancakes
Savory pancakes studded with chunks of Jimmy Dean fully cooked Hearty Turkey Sausage Crumbles and loaded with tangy fermented sauerkraut. Making your own sauerkraut is easy, but store-bought sauerkraut works fine in this recipe.
  • 2 cups sauerkraut, liquid drained, tightly packed before measuring (homemade or jarred)
  • 2 eggs
  • 1 cup all-purpose baking mix (I use Bisquick)
  • 1/4 cup milk
  • 1 bag Jimmy Dean Hearty Turkey Sausage Crumbles (9.6 ounces)
  • freshly ground black pepper
  • 4 Tablespoons grapeseed or canola oil, for frying (use more as needed)
  • Cherry Chipotle Not Ketchup, for serving
Put the sauerkraut in a strainer and rinse with cold water. Let drain, then squeeze the sauerkraut to get out as much of the excess liquid as possible. To a large bowl, add the sauerkraut and eggs. Whisk lightly with a fork to break up the eggs. Add the baking mix and milk and mix again until everything is combined. Stir in the Jimmy Dean Hearty Turkey Sausage Crumbles, then season the mixture generously with freshly ground black pepper.Heat a large nonstick skillet over medium-high heat. Add 1 Tablespoon of oil, then spoon 4 pancakes into the skillet, using about 3 Tablespoons of batter for each pancake. Cook until golden brown, then turn the pancakes and cook until golden brown on the second side. Remove the cooked pancakes to a plate, or to a rack set over a sheet pan. Repeat with the remaining oil and pancake batter until all the pancakes are made.Serve warm with Cherry Chipotle Not Ketchup.
Prep time: Cook time: Total time: Yield: about 16 4-inch pancakes
#spon: I'm required to disclose a relationship between our site and Jimmy Dean. This could include Jimmy Dean providing us with content, product, access or other forms of payment.

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