Recipes

• 1 pkg (375 g)
  Lilydale^® Chicken Breakfast Sausages
• 1 tbsp (15 mL)
  olive oil
• Pancakes:
• 1 1/2 cups (375 mL)
  all-purpose flour
• 1 tbsp (15 mL)
  granulated sugar
• 1 tbsp (15 mL)
  baking powder
• 1/2 tsp (2 mL)
  salt
• 2
  eggs
• 1 cup (250 mL)
  milk
• 3 tbsp (45 mL)
  melted butter or vegetable oil (plus more for frying)
• 1 cup (250 mL)
  shredded Cheddar cheese
• 1 cup (250 mL)
  shredded peeled apple
• Maple syrup

1. Heat oil in large skillet set over medium heat; cook Lilydale^® Chicken Breakfast Sausages, turning often, for 12 to 16 minutes or until browned and cooked through. Set aside.
2. Pancakes: Combine flour, sugar, baking powder and salt. In large bowl, whisk together eggs, milk and melted butter; mix in flour mixture until smooth. Stir in cheese and apple.
3. Heat nonstick skillet or griddle over medium heat; brush with a little melted butter. Ladle 1/4 cup (60 mL) batter into skillet. Nestle one Lilydale^® Chicken Breakfast Sausage in centre of pancake. When bubbles break on top of pancake and bottom is golden brown, flip over and cook for about 1 minute or until golden brown on bottom. Repeat with remaining batter and Lilydale^® Chicken Breakfast Sausages. Serve with maple syrup.

Keep cooked pancakes warm on baking sheet, uncovered, in 200°F (100°C) oven.

To use up the package, place 2 sausages in 2 of the pancakes.