Nostalgic Pink Sausage Pancake: A Simple and Delicious Old-Fashioned Snack
Making Pink Sausage Pancakes
Bring back childhood memories with this pink sausage pancake! Enjoy the authentic old-fashioned taste with simple ingredients. It’s perfect as a warm side dish or a simple snack with drinks.
Basic Ingredients
- 200g pink sausage (about 1/3 of a standard sausage)
- 40g onion (about 1/4 of an onion)
- 2 green chili peppers (for a slight spicy kick)
- 2 eggs
- 1 Tbsp potato starch (can substitute with pancake mix)
Egg Bater Seasoning
- Pinch of black pepper
- 2 pinches of salt
For Frying
- Generous amount of cooking oil
- Pinch of black pepper
- 2 pinches of salt
For Frying
- Generous amount of cooking oil
Cooking Instructions
Step 1
Remove the casing from the pink sausage and slice it into about 1/3 inch thick rounds. Then, slice these rounds into thinner pieces, about 0.2 inches thick. (If the slices are too thick, the sausage flavor can be overpowering.) Finely mince the green chili peppers after removing the seeds. Finely chop the onion as well. You can also use store-bought pancake mix instead of potato starch.
Step 2
Combine the prepared pink sausage, minced onion, and minced green chili peppers in a bowl.
Step 3
In a separate bowl, crack the 2 eggs. Add 1 tablespoon of potato starch, 2 pinches of salt, and a pinch of black pepper. Whisk everything together until well combined. (Whisking the egg mixture first makes it easier to mix with the other ingredients later.)
Step 4
Add the sausage, onion, and chili pepper mixture to the egg mixture. Stir gently with a spoon or spatula until everything is evenly incorporated. Make sure the sausage pieces are not clumped together.
Step 5
Let the combined batter rest for about 5 minutes. This allows the egg mixture to fully coat and absorb into the ingredients.
Step 6
Preheat a frying pan over medium-low heat and add a generous amount of cooking oil. Once the oil is sufficiently hot, spoon portions of the batter into the pan, shaping them into small, flat rounds.
Step 7
Fry on medium-low heat until one side is golden brown, then carefully flip and cook the other side until golden brown. Be mindful of the heat to prevent burning. (Approx. 3-4 minutes per side.)
Step 8
If there’s any leftover egg mixture, pour it into the pan separately and cook it like a thin omelet or crepe. This egg crepe can be served on top of the pancake or cut and garnished, adding extra flavor. The onion and chili in the egg mixture make it particularly delicious.
Step 9
The sausage pancakes made with spicy green chilies are not greasy and have a wonderfully clean taste. For an even spicier version, you can use Cheongyang peppers instead of regular green chilies.
Step 10
While you can add chopped scallions instead of green chilies if you prefer, incorporating spicy green chilies truly enhances the overall flavor of the sausage pancake. Enjoy your delicious creation!
