Nostalgic Pink Sausage Pan-Fried
Making Pretty and Nutritious Pink Sausage Pancakes with Vegetables
Create simple yet visually appealing vegetable pancakes using the popular pink sausage, a flavor that brings back fond memories. Adding colorful vegetables not only enhances the taste and nutritional value but also makes them a delightful visual treat, perfect for lunchboxes or snacks. The savory notes of the pink sausage combined with the freshness of the vegetables create a richer, more satisfying flavor.
Main Ingredients- 300g pink sausage
- 2 Tbsp all-purpose flour
- 4 eggs
- 1/2 yellow bell pepper
- 1/2 red bell pepper
- 3 stalks green onions
- 3 Tbsp canned corn
- Salt to taste
- Cooking oil as needed
Cooking Instructions
Step 1
Prepare the pink sausage. Slice about half of it into 0.5cm thick rounds to showcase its shape, and finely mince the other half. Using these two different cuts will add textural variety and visual appeal to your dish.
Step 2
Let’s make pan-fried rounds with the sliced pink sausage. Place the sliced sausage into a ziplock bag or plastic bag, and add 1 tablespoon of flour. This coating helps the egg wash adhere better and results in a crispier texture when fried.
Step 3
Securely hold the opening of the bag and shake it in various directions. It’s crucial to ensure the flour coats the sausage evenly without clumping. Shake gently, making sure no flour escapes from the bag.
Step 4
In a bowl, crack 2 eggs and add 1/2 teaspoon of salt. Whisk them well, breaking the egg whites’ chalazae (the white stringy bits). Removing the chalazae makes the finished pancake look neater. For an even smoother texture, you can strain the beaten eggs through a fine-mesh sieve.
Step 5
Heat 1 tablespoon of cooking oil in a frying pan over medium-low heat. Dip the flour-coated sausage rounds into the beaten egg and place them in the pan. Cook until golden brown on both sides. Be mindful of the heat; cooking over high heat can burn the outside before the inside is cooked.
Step 6
Now, let’s prepare the pink sausage pancakes with colorful vegetables. Finely chop the remaining half portion of the pink sausage (minced earlier), the yellow and red bell peppers, and the 3 green onions. Removing seeds from the bell peppers and mincing them finely will ensure a tender texture that blends well with the sausage.
Step 7
Add the remaining 1 tablespoon of flour to the mixture of minced sausage and chopped vegetables. The flour acts as a binder, helping all the ingredients stick together.
Step 8
Mix everything thoroughly with your hands or a spatula until the flour is evenly distributed among the ingredients. Proper mixing ensures that the pancakes hold their shape nicely when cooked.
Step 9
Pour in the remaining 2 beaten eggs and 1/2 teaspoon of salt. Add 3 tablespoons of canned corn as well. Mix everything together again to form the batter. The corn adds a delightful pop and sweetness, making the pancakes even more delicious.
Step 10
Once the frying pan is hot, add 1 tablespoon of cooking oil. Scoop the batter by the tablespoon and drop it into the pan, shaping them into small, flat pancakes. Avoid making them too thick, as this can make it difficult to cook them through. Aim for a moderate thickness for even cooking.
Step 11
When one side is golden brown, carefully flip the pancakes. Gently press down with a spatula to help them cook evenly and achieve a crispier texture on the other side. Pressing helps ensure the center is cooked through.
Step 12
If you find shaping them individually too much work, don’t worry! You can mix all the ingredients together and pan-fry them as one large pancake or in larger portions. The taste will be just as delicious! This is a great option when taste is more important than presentation, or when you’re short on time.
