Sausage And Corn Pancake Recipe
An introduction to this Sausage And Corn Pancake to your longing taste buds is going to keep them from asking for anything else for a long time to come. There is not a single month when I don't serve this yummy Main Dish! I thought of Simply yummy, what are the words that come to your mind instantly on tasting this Sausage And Corn Pancake recipe?
Ingredients
1 lb (500 g) sausages of your choice
1 12-oz (341 mL) can of whole kernel corn
2 eggs, lightly beaten
4 green onions or 1 small onion, chopped
2/3 cup (160 mL) soda crackers, crushed
3 tbsp (50 mL) parsley, minced
1 tsp (5 mL) marjoram
1/4 tsp (1 mL) pepper
1 tsp (5 mL) salt
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.
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.
