Nostalgic Pink Sausage Pancake
How to Make Pretty Pink Sausage Pancakes: A Simple Holiday Appetizer
You sometimes see this nostalgic pink sausage at restaurants, and crave it at home, right? ㅎㅎ When coated in flour and egg batter, topped with chopped green onions and chili peppers, the presentation is just lovely! We fried them until sizzling and enjoyed them thoroughly. 🙂 My daughters, born in ’16 and ’18, said, ‘This doesn’t taste like the sausage I know,’ and couldn’t quite relate to this pink sausage. For those born in the ’90s and earlier who remember this taste, perhaps consider ordering some pink sausage when you’re close to the shipping fee threshold or when making pancakes for holidays! 🙂 Remember to manage the heat, and use green onions and chili peppers to make a delicious dish!
Ingredients- Pink Sausage 500g
- Eggs 2
- Cooking Wine (Mirin, etc.) 1 Tbsp
- Salt a pinch
- Pancake Mix (generous amount)
- Chopped Green Onions 3 Tbsp
- Chopped Green Chili Peppers 4 Tbsp
- Cooking Oil (generous amount)
Cooking Instructions
Step 1
First, prepare 500g of pink sausage. Slice it into bite-sized pieces, about 0.6cm thick. Slicing them too thin might cause them to break, so aim for a moderate thickness.
Step 2
Wash the green onions and green chili peppers, pat them dry, and finely chop them. They will add a beautiful color and make the pancakes look even more appetizing.
Step 3
In a large plastic bag or ziplock bag, put a generous amount of pancake mix. Add the sliced pink sausage to the bag, seal it well, and shake to coat the sausage evenly with the flour.
Step 4
Ensure the sausage is thoroughly coated with the pancake mix, so that the pink flesh is barely visible. This step helps the egg batter adhere better and results in a crispier pancake.
Step 5
In a bowl, crack 2 fresh eggs. Add 1 Tbsp of cooking wine and a pinch of salt. The cooking wine helps to reduce any eggy smell, and the salt seasons the batter. Whisk gently with a fork until well combined to create the egg batter. Dip each flour-coated sausage into the egg batter.
Step 6
Turn the sausages to ensure they are fully coated in the egg batter on all sides. Avoid making the coating too thick; an even layer is key.
Step 7
Heat a pan over medium-low heat and add a generous amount of cooking oil. Sufficient oil is important to prevent the sausages from burning and to achieve a nice golden-brown color. Carefully place the egg-coated pink sausages in the heated pan.
Step 8
After placing the sausages, artfully arrange the pre-chopped green onions and green chili peppers on top of each sausage slice. This adds a lovely touch of color and visual appeal.
Step 9
When the surface of the sausage turns a light yellow and the edges begin to look slightly cooked, it’s time to flip. Avoid overcooking at this stage, as you’ll be frying them again. Flip gently, checking the doneness. (We’ll pan-fry them again later.)
Step 10
Fry on medium-low heat, turning occasionally, until golden brown on both sides without burning. Using excessively high heat can burn the outside while leaving the inside uncooked, so manage the heat carefully. Once both sides are beautifully golden, your delicious nostalgic pink sausage pancake is ready! ♩
