Nostalgic Sausage and Vegetable Pancake
Nostalgic Sausage and Vegetable Pancake
Easy Homemade Recipe for Nostalgic Pink Sausage and Vegetable Pancake
Relive the flavors of your childhood with this simple homemade Pink Sausage and Vegetable Pancake! Savory pink sausage meets fresh vegetables, all coated in a light, fluffy egg batter and pan-fried to a beautiful golden brown. This delightful dish is perfect as a side for rice or a delicious appetizer for any gathering. Give this recipe a try for a taste of comforting nostalgia! (Seasoning can be adjusted to your preference if you prefer less salt.)
Sausage and Vegetable Pancake Ingredients- 1 package Pink Sausage (approx. 200g)
- 3 Eggs
- 25g Carrot (about 1/5 medium carrot)
- 15g Chives (about 5 stalks)
- 3 pinches Salt (approx. 1/4 tsp)
- Pinch of Black Pepper
- Vegetable oil or Grapeseed oil, for frying
Cooking Instructions
Step 1
First, prepare your vegetables. Peel the carrot and finely mince about 25g of it. Wash the chives thoroughly, pat them dry, and finely chop them into pieces about 0.5cm long. If chives are unavailable, the green part of a scallion can be used as a fragrant substitute.
Step 2
In a large bowl, crack the 3 eggs. Add the minced carrot and chopped chives. Season with 3 pinches of salt and a pinch of black pepper. The salt is for basic seasoning, and the pepper helps cut through any richness and adds a pleasant aroma. Whisk everything together with chopsticks or a whisk until well combined, ensuring there are no lumps, to create the egg batter.
Step 3
Remove the casing from the pink sausage and slice it into rounds about 1cm thick. Slicing them too thinly might cause them to break apart during cooking, so maintaining a moderate thickness is key.
Step 4
Gently add the sliced sausage pieces into the prepared egg batter. Toss them lightly to ensure each piece is evenly coated with the egg mixture. This coating will help the sausage fry to a golden crisp without sticking to the pan.
Step 5
Heat a frying pan over medium heat with a generous amount of vegetable or grapeseed oil. Once the pan is adequately hot, reduce the heat to medium-low. Carefully place the egg-coated sausage slices onto the pan, ensuring they have some space between them to prevent sticking. Cooking over medium-low heat allows the inside to cook through without burning the exterior.
Step 6
Once the egg batter on the bottom of the sausage pieces turns golden brown and starts to firm up, use chopsticks or a spatula to carefully flip each piece over in the order they were placed. This will create a delightful crispy texture along the edges.
Step 7
Cook the second side until it’s also golden brown. A useful tip for making perfect pancakes: gently shake the pan with a flick of your wrist occasionally while cooking. This allows the oil to circulate evenly around the pancakes, ensuring they cook uniformly and don’t stick to the pan.
Step 8
When both sides of the sausage are beautifully golden brown and cooked through, turn off the heat. Your delicious Nostalgic Sausage and Vegetable Pancake is ready! ^^ If you have any leftover egg batter, you can spread it thinly in the pan to make a large crepe-like pancake, or roll it up like an egg roll to serve alongside. Enjoy it while it’s warm!
