What
you need,
1
pkg. breakfast style sausage, I used maple flavoured Turkey sausage, but pork would
be ok too. (You will need 14-16, little sausages)
1
cup corn meal
2
cups buttermilk
1
egg
½
tsp. vanilla
1
1/3 cups all-purpose flour
½
tsp. baking soda
2
tbsp. baking powder
¼
cup granulated sugar
½
tsp. salt
1/3
cup butter (the original recipe called for lard, who has lard kicking around?? Anyway
butter worked just fine!)
Start
by preheating the oven to 400 degrees. Spray a 10 inch pie plate with non-stick
cooking spray and set aside.
First,
cook the sausage. I find the best way to cook these little breakfast sausages
is to heat a pan over medium high heat, add the sausages and about ½ cup of
water, cook for 8-10 minutes until the water is mostly gone. Drain any excess
water that might be left in the pan. Then continue to cook the sausage for
another 8-10 minutes until well browned. Drain on a paper towel.
Meanwhile
in a large bowl stir together the cornmeal and buttermilk and let it sit for 10 minutes.
In
a separate bowl sift together the flour, sugar, baking soda, baking powder and
salt.
Mix
in the butter using a fork to create a crumbly mixture.
Add
the egg and vanilla to the cornmeal mixture.
Add
the dry ingredients to the wet and stir until just combined.
Arrange
the cooked sausage in the pie plate in a pinwheel shape. You may need to cut
the sausages to fit.
Pour
the batter over the sausage and smooth off the top.
Bake
in the oven for 30 minutes until puffy and brown around the edges.
Serve
with a pat of butter and some syrup!
Jen of My Tiny Oven
