Pancake Sausage Sandwiches
A sweet-and-savory twist on a classic breakfast sandwich, featuring maple bacon sausage, gooey American cheese, and a fried egg, all nestled between fluffy pancakes.
Yield: 6 Sandwiches
Ingredients:
12 (4-inch) pancakes (prepared from a recipe of your choice)
24 oz maple bacon sausage (divided into 6 patties)
6 slices American cheese
6 eggs
4 tablespoons Duke’s mayo (or mayo of choice)
Instructions:
Prepare the Sausage Patties. Portion the sausage into six 4-ounce patties, shaping them into ¼-inch thick rounds.
Preheat & Warm the Pancakes. Heat a griddle or large skillet over medium-high heat. Warm the pancakes on the griddle, then set them aside in a warm area.
Cook the Sausage Patties. In the same skillet, pan-sear the sausage patties for 1 minute per side, until browned and cooked through. Set aside.
Fry the Eggs. In the residual sausage drippings, fry the eggs until over-easy (or to preferred doneness). Place one slice of American cheese on each egg and allow it to melt. Set aside.
Assemble the Sandwiches. Spread a thin layer of mayo on one side of each pancake. Place a sausage patty on the bottom pancake. Top with the cheesy fried egg. Finish with another pancake, mayo side facing the cheese.
Serve warm with extra maple syrup or hot sauce. Or with more sausage. No judgement.