Nostalgic Pink Sausage Pancake (Bunghong Sausage Buchim)
Nostalgic Pink Sausage Pancake (Bunghong Sausage Buchim)
How to Make Delicious Pink Sausage Pancakes
A delightful recipe for making classic pink sausage patties coated in egg and pan-fried until golden brown. These bring back fond childhood memories and are incredibly easy to make, perfect as a side dish or a simple snack.
Ingredients- Pink Sausage 150g (adjust thickness to your preference)
- 1 Egg (remove the chalazae)
- 1/2 Red Bell Pepper (seeds removed and finely minced)
- Cooking oil or olive oil, as needed (generous amount)
Cooking Instructions
Step 1
First, slice the pink sausage into bite-sized pieces. Slicing them about 0.5cm thick is recommended, as they might fall apart if too thin. Have your egg ready.
Step 2
Prepare the red bell pepper for added spice and color. Cut it in half, remove the seeds, and mince it very finely. You can also add minced chili pepper for a spicier kick (optional).
Step 3
Crack the egg into a bowl. Add the finely minced red bell pepper. Whisk the egg with a fork or whisk until well combined and no streaks remain. Adding minced vegetables to the egg wash helps it adhere better to the sausage and enhances the flavor. Your flavorful egg wash is now ready.
Step 4
Gently dip the sliced pink sausage pieces into the egg wash, ensuring each piece is evenly coated. Mix them lightly to make sure the egg adheres well to all sides. A thin coating of egg is key to a crispy texture.
Step 5
Heat a generous amount of oil in a frying pan over medium-low heat. Carefully place the egg-coated sausage pieces into the hot pan. Fry them, flipping occasionally, until they are golden brown and slightly crispy on both sides. Be careful not to use high heat, as this can burn the outside before the inside is cooked through. Once they achieve a beautiful golden-brown color, your delicious pink sausage pancakes are ready!
