Charlston sausage brunch


450g pork and apple sausages

170g plain flour

100g polenta or cornmeal

Pinch of salt

2 x 5ml spoon baking powder

½ x 5ml spoon bicarbonate of soda

2 eggs

250ml buttermilk

25g butter

100g sweetcorn

Maple syrup


Large bowl, whisk, large spoon, frying pan, pallet knife.


  1. Place sausages under a preheated grill and cook for 10-12 minutes, turning occasionally until golden brown and cooked through.
  2. Place in a large bowl the flour, polenta, salt, baking powder and bicarbonate of soda. Mix together and make a well in the centre.
  3. Add the eggs and using a whisk gently combine the eggs with the dry ingredients.
  4. Slowly add the buttermilk and whisk until you have a smooth batter.
  5. Add the melted butter and sweetcorn.
  6. Heat a little oil in a frying pan and place a large spoonful of the mixture into it.
  7. The mixture will spread slightly and then set and brown.
  8. Turn over after 1-2 minutes until golden brown on both sides.
  9. Cook the mixture in batches and keep the 'fritters' warm.
  10. Serve the sausages with the fritters and a drizzle of maple syrup.

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Food skills:

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Mix, Stir & Combine
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Fry & Sauté

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