Nostalgic Pink Sausage and Vegetable Pancakes: A Hearty Side Dish Kids Will Love
Nostalgic Pink Sausage and Vegetable Pancakes: A Hearty Side Dish Kids Will Love
Pink Sausage Recipe: Nostalgic Pink Sausage and Vegetable Pancakes Recipe
Bringing back a taste of childhood! While the flavor might have evolved slightly, this ‘Pink Sausage and Vegetable Pancake’ is still incredibly appetizing. Made with finely chopped vegetables from your fridge, it’s packed with nutrition! This recipe is perfect as a side dish for kids or a delightful snack when hunger strikes. We’ll guide you through each step to make it easy for anyone to follow.
Ingredients- 1/2 pink sausage (approx. 100g)
- 2 eggs
- A small amount of zucchini
- A small amount of carrot
- A small amount of onion
- 1 Korean chili pepper (optional, for a spicy kick)
- 1 pinch of salt (approx. 1g)
- Vegetable oil, for frying
Cooking Instructions
Step 1
Gather the pink sausage and any leftover vegetables in your refrigerator, such as zucchini, carrots, and onions. Wash all vegetables thoroughly under running water and then finely chop them into small pieces, about 0.5 cm in thickness. Remove any seeds or tough parts for a better texture.
Step 2
Peel the casing off the pink sausage and finely chop it into pieces similar in size to the vegetables, about 0.5 cm thick. Chopping them small ensures that the ingredients mix well during cooking and results in a tender texture.
Step 3
In a large bowl, combine the chopped pink sausage and all the finely chopped vegetables. If you prefer a spicy flavor, you can add one finely chopped Korean chili pepper at this stage. Since the vegetables might release some moisture, proceed to the next step without delay.
Step 4
Crack the two fresh eggs into the bowl with the vegetables and sausage mixture. The eggs will act as a binder, holding all the ingredients together as they cook. Add a pinch of salt to lightly season the batter. Be careful not to add too much, or it might become too salty.
Step 5
Using a spatula or spoon, mix all the ingredients in the bowl thoroughly until they are well combined. It’s important to stir until the vegetables, sausage, and egg mixture are uniformly blended without any separation. If the batter seems too wet, you can add a small amount of flour or pancake mix.
Step 6
Now it’s time to cook the pancakes. Heat a frying pan over medium heat and add a generous amount of vegetable oil. Scoop the batter by the spoonful and place it onto the hot pan. To ensure they cook evenly, form them into bite-sized portions (about 5 cm in diameter) and flatten them slightly with the back of the spoon.
Step 7
Maintain medium heat to prevent the outside from burning before the inside is cooked. Cook one side until golden brown, then carefully flip the pancake with a spatula. Cook the other side until it’s also golden brown. Add a little more oil in between if needed. Continue cooking for about 2-3 minutes on each side until beautifully golden brown, and your delicious Pink Sausage and Vegetable Pancakes are ready to serve!
