Sausage And Corn Pancake Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodInterest Group

Ingredients

 Sausages1 Pound
 Canned whole kernel corn341 Milliliter
 Eggs2
 Green onions/1 small onion4
 Soda crackers160 Milliliter
 Parsley50 Milliliter
 Marjoram5 Milliliter
 Pepper1 Milliliter
 Salt5 Milliliter

Nutrition Facts

Serving size: Complete recipe

Calories 2407 Calories from Fat 1319

% Daily Value*

Total Fat 145 g223.3%

Saturated Fat 43.1 g215.5%

Trans Fat 1 g

Cholesterol 749.5 mg

Sodium 6274.4 mg261.4%

Total Carbohydrates 164 g54.6%

Dietary Fiber 13.6 g54.2%

Sugars 21.5 g

Protein 101 g201.6%

Vitamin A 147.3% Vitamin C 156.9%

Calcium 29.3% Iron 146.3%

*Based on a 2000 Calorie diet

Directions

Place the sausages in a microwave-safe dish and cover with hot water.
Microwave 10 minutes at HIGH.
Drain thoroughly and place the sausages in a deep 9-inch (23 cm) microwave-safe pie plate.
Drain the corn, reserving the liquid, and pour the corn over the sausages.
Add enough milk to the reserved liquid to make 1 1/2 cups (375 mL).
Add the remaining ingredients, mix well.
Pour over the sausages.
Microwave in the convection oven preheated at 350 °F (180°C), 35 to 45 minutes or until the pancake is puffed and golden.
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