The Breakfast of Football Fans

For those of you who have been following along, you know that my darling Hubby is a die-hard Packer fan. From now until the end of the season, if Green Bay is on the field, there’s a big hunk of foam cheese on his head and a Packer jersey on his back. There is also a lot of yelling, some with joy others colorful but not worth repeating.

This year, I’ve decided to shake things up in the kitchen. Traditionally, it’s Packers and bratwurst. No exceptions. While it might not always be grilled Bratwurst tucked in a soft bun and smothered with caramelized onions, Bratwurst had to make an appearance. No exceptions. I asked some important questions about this Johnsonville Bratwurst custom. While I get the idea of Bratwurst as the official tailgate sausage, Johnsonville makes some really great sausages beyond the bratwurst. There are Italian sausages, chorizo sausages, Irish Sausages and an assortment of breakfast link sausages. If the Packers take the field in the morning, can we switch things up with breakfast sausage from Johnsonville? Hubby thought about it. Yeah, other sausages were fine.

With his blessing, I went in search of recipes and ideas directly from the Johnsonville recipe website. Let me tell you, they’ve got some great ideas. I really liked the idea behind their football pancakes.

My first concern was how to pour the pancake into a football shape. I had thought of using a squirt bottle to form the outside of the pancake, then ladle more batter into the center to fill it in. For me to really be able to “draw” the outline, I would need to get up on a step stool. (Sometimes being under 5 foot has its disadvantages in the kitchen. I use step stools a lot.) I decided to create a pour-mold from foil. While the pancake still managed to spread out a little once the mold was removed, it kept the basic shape and that was fine.

My second concern was the amount of batter. Their recipe made 4 pancakes. My guys would need at least two or three each. This meant increasing the recipe. Their recipe called for 2 1/2 cups of pancake mix with 1 7/8 cup water. Say what? I went with 4 cups of mix with about 2 1/2 cups of water. I stirred the pancake mix with 2 cups of water, then added more water a little at a time until it was a nice pourable consistency that would hold its shape.

The final hurdle was the sausage itself. Whole sausages cut into thirds just seemed a bit thick. I kept 8 sausages whole, with the remaining 6 sausages split lengthwise once they were cooked. You will need a very sharp knife to split the sausage. Once split, cut into thirds for the laces.

Johnsonville inspired Football Pancakes with Sausage
1 package (12 ounces) Johnsonville® Vermont Maple Breakfast Sausage Links
4 cups pancakes and waffle mix (just add water type)
2 1/2 cups water
2 teaspoons vanilla extract
14-inch long strip of foil

Cook sausage according to package directions; set aside to cool. Keep 8 sausages links as is, split remaining links lengthwise, then cut each into thirds. Set aside.

While the sausages are cooking, cut a piece of foil 14-inches long. Fold the foil in half lengthwise. Continue to fold until the strip is about 14-inches by 2 inches. Bring the ends together and shape into an oval football. Spray inside with cooking spray. Set aside.

In a bowl, combine pancake mix, water and vanilla. Stir until large lumps disappear. Do not over mix.

Heat griddle to 325 degrees. Brush with a little butter. Place football mold onto the griddle. Ladle with just enough batter to fill mold. Let sit for a minute or so, just until the batter begins to bubble. Remove mold. Don’t worry if the foils sticks a little or if the pancake runs a little. These are fixable.

Place one sausage whole link lengthwise in the center of the football. Place shorter links on either side to create laces. If your griddle will accommodate a second pancake, go right ahead. I was able to make mine two at a time.

When the bubble are fully formed over the pancake and the batter is well-set, flip carefully with a spatula. Continue to cook until cooked through. Flip again to have the lace side up.

Remove to a serving plate; keep warm. Repeat with remaining batter and sausage. Serve with soft butter and plenty of syrup.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen