Crispy Onion-Wrapped Pork Sausage Pancake
Crispy Onion-Wrapped Sausage Pancake ~ A delightful combination!
Made with leftover ingredients, this sausage pancake features pork sausage with a Spam-like flavor, wrapped with lightly salted, crisp onion slices and coated in egg. The texture of the plump sausage combined with the crunchy onion is wonderful, making it a perfect side dish for kids or a fantastic snack to go with beer. We’ve also made a cheesy rolled omelet and an onion pancake with the remaining ingredients. It’s ideal for lunchboxes, rice side dishes, and even as a late-night snack. ^__^☆
Main Ingredients- Pork Sausage 170g (similar taste to Spam)
- Onion (medium size) 85g
- Eggs 2
- Scallions (green parts) a little
- Shredded Cheese 1 handful
- Carrot a little
Seasonings & Others- Salt for onion curing 1/4 tsp
- All-purpose flour 1 Tbsp
- Cooking oil to taste
- Salt for onion curing 1/4 tsp
- All-purpose flour 1 Tbsp
- Cooking oil to taste
Cooking Instructions
Step 1
First, cut the middle part of the onion into two halves. Sprinkle salt evenly on the cut surfaces and let it sit for 15 minutes to draw out moisture. While the onion is resting, slice the sausage into bite-sized pieces and finely chop the scallions.
Step 2
Place 1 Tbsp of all-purpose flour into a clean plastic bag. Add the prepared sausage pieces and shake the bag well. This ensures the flour coats the sausages evenly, helping the egg batter adhere better and resulting in a crispier pancake.
Step 3
Pat the moisture out of the cured onion with a paper towel. Remove the inner core of the onion. Cut the remaining onion into strips of a length suitable for wrapping around the sausage, ensuring a consistent thickness. (Tip: Avoid cutting the onion too thinly, as it might break apart easily. Aim for a moderate thickness.)
Step 4
Wrap each prepared onion strip around a sausage piece, forming a spiral. Secure the ends of the onion to the sausage. If you don’t have enough onion to cover the entire sausage, use the removed inner core or any leftover onion pieces, cut them to size, and connect them to complete the wrap. Secure the wrap with toothpicks at both ends.
Step 5
In a bowl, lightly beat the 2 eggs to create an egg batter. Dip each onion-wrapped sausage into the egg batter, ensuring it’s fully coated. Heat a generous amount of cooking oil in a pan over low heat. Carefully place the coated sausages into the hot oil. Once all sausages are in the pan, adjust the heat to medium-low and cook, flipping them occasionally, until golden brown and cooked through on all sides. This completes your delicious sausage pancakes.
Step 6
Meanwhile, let’s make an onion pancake and a cheesy rolled omelet using the leftover onion. Connect the remaining onion pieces to form a circular shape and secure them with toothpicks. Finely chop any small leftover onion pieces.
Step 7
Take the circular onion shapes and coat them with batter (flour and egg mixture). Pan-fry them on both sides until golden brown to make an onion pancake. This will highlight the natural sweetness and crisp texture of the onion.
Step 8
In a bowl, combine the finely chopped onion pieces, chopped scallions, and diced carrots with the beaten eggs. Add a pinch of flour to the mixture to help it bind better. Stir in a handful of shredded cheese. Pour this mixture thinly into a preheated pan and roll it up tightly to create a cheesy rolled omelet.
Step 9
The scallions intended as a garnish for the sausage pancakes can burn easily. To prevent this, add them during the last stage of cooking, just to wilt them slightly, or add them as a fresh garnish after plating. This will enhance both the appearance and flavor of your sausage pancakes.
