Nostalgic Pink Sausage Pancake: The Ultimate Lunchbox Side Dish
Making the Ultimate Lunchbox Side Dish: Crispy Pink Sausage Pancakes
The beloved pink sausage pancake, a staple of school lunchboxes and picnics from childhood! Made with simple ingredients, it’s a crowd-pleasing side dish that’s crispy on the outside and tender on the inside. It’s perfect as a side for rice or even a simple snack. Let’s make these delicious pink sausage pancakes that evoke fond memories!
Key Ingredients- 120g pink sausage (about 1cm thick)
- 2 large eggs
- Flour (or pancake mix) for dusting, as needed
- Pinch of salt (for seasoning the egg wash)
- Pinch of black pepper (for seasoning the egg wash)
Cooking Instructions
Step 1
First, prepare the pink sausage. Unwrap the sausage and slice it diagonally (on the bias) into pieces about 1cm thick. Slicing it on the bias creates a larger surface area when cooked, making it look more appetizing and ensuring even cooking. Gently press the sliced sausage pieces with a paper towel to absorb any excess moisture; this will help achieve a crispier texture.
Step 2
Lightly coat the sliced sausage pieces with flour. Spread a generous amount of flour on a tray or wide plate. Take each sausage piece and roll it in the flour, ensuring a thin, even coating on all sides. This flour layer helps the egg batter adhere well and contributes to the crispy finish when fried. Gently shake off any excess flour.
Step 3
Now, let’s prepare the egg wash. Crack the 2 eggs into a bowl. Add a pinch of salt and a pinch of black pepper, then whisk thoroughly until well combined. Dip the flour-coated sausage pieces into the egg mixture, ensuring they are fully coated on both sides. The egg batter should generously cover the sausage. If you prefer a thicker batter, you can add a little more flour to the eggs.
Step 4
Heat a skillet over medium-low heat and add a generous amount of cooking oil. Carefully place the egg-coated sausage pieces in the hot pan in a single layer. Fry them, flipping occasionally, until they are golden brown and look appetizing on both sides. Keep an eye on the heat to prevent burning, frying for about 2-3 minutes per side. This ensures they are cooked through with a crispy exterior. Once cooked, place the sausage pancakes on a paper towel-lined plate for a moment to drain any excess oil for a cleaner taste.
