Southern Sausage Breakfast Cake Recipes

SAUSAGE BREAKFAST CAKE RECIPE

Steps:

• Preheat the oven to 400 degrees. Grease an 8 by 8-inch baking dish.
• Heat a skillet over medium-high heat. Cook the sausage while breaking into small pieces. Add the onion and bell pepper to the sausage and cook until the vegetables are soft and the sausage is no longer pink. Remove to a paper towel-lined bowl or plate and let drain and cool slightly.
• In a medium-size bowl whisk together the flour, baking powder, baking soda, dried sage, garlic powder, salt, and pepper. Add the milk and mayonnaise stir to combine.
• In a separate bowl mix the cooled sausage mixture with the pepper jack cheese, and parmesan cheese. Toss to combine. Add the egg and stir to combine.
• Pour half of the batter into the prepared pan and spread to cover the bottom. Spread the sausage mixture evenly over the first layer of batter. Carefully spread the remaining batter over the sausage mixture. It's not necessary to make the batter completely cover the sausage. It will spread some while baking.
• Bake for 20-25 minutes, or until firm and golden brown.

SAUSAGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C) grease and flour a 9 inch Bundt pan. Pour boiling water over raisins and let stand 5 minutes. Drain well and dry raisins with a cloth towel.
• In large bowl, combine sausage, brown sugar and white sugar. Stir until mixture is well blended. Add eggs and beat well.
• In a separate bowl, sift together flour, ginger, baking powder and pumpkin pie spice.
• Stir baking soda into coffee.
• Add flour mixture and coffee alternately to sausage mixture, beating well after each addition. Fold raisins and walnuts into cake batter.
• Pour batter into greased and floured 9 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours or until toothpick inserted into cake comes out clean. Cool in pan 15 minutes, then turn out onto wire rack.

SOUTHERN SAUSAGE CAKE RECIPE - (3.8/5)

Steps:

• Preheat the oven to 350 degrees. Brown the sausage and vegetables in a skillet over medium heat. Drain off excess oil. Add the cheeses, egg, hot sauce and seasoning mix. Make a batter with the biscuit mix, milk and sour cream. Gently fold the sausage mixture into the batter and put into a greased 9x9 inch baking tin. Bake until light brown, about 45 minutes. Remove from the oven and cool to room temperature. At this point, it can frozen for later use. To serve, cut into squares.

BREAKFAST SAUSAGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place raisins in a bowl and cover with boiling water; set aside for 5 to 10 minutes. Drain well and dry raisins in cloth, set aside.
• Place sausage in a large, deep skillet. Cook over medium-high heat until lightly brown. Drain, crumble into small pieces and set aside.
• In a large bowl, combine sausage, white sugar and brown sugar; stir until mixture is well blended. Add eggs and beat well.
• In a separate bowl, sift together flour, ginger, baking powder and pumpkin pie spice. Stir baking soda into coffee. Add flour mixture and coffee alternately to meat mixture, beating well after each addition. Fold raisins and walnuts into cake batter. Turn batter into well-greased and floured Bundt cake pan.
• Bake in preheated oven for 75 to 90 minutes until done. Cool 15 minutes in pan before turning out onto serving platter.

SAUSAGE CAKE

Steps:

• Mix all ingredients by hand in a large mixing bowl.
• You will bake it like a fruit cake.
• Fill pan almost full (I use an angel food cake pan).
• Cover with paper last hour of baking.
• Bake at 325 degrees Fahrenheit for 1-1/2 hours.
• Bake until toothpick in center comes out clean.
• Cool; wrap in waxed paper or foil.
• In olden days, cakes were wrapped in wine-dampened cloth to keep them moist and mellow.
• Store in air-tight container in cool place.
• This recipe has been passed down from my native American ancestors: my Grandpa was half Cherokee, half Cheyenne.