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sausage mcgriddles

Homemade Sausage McGriddles

A homemade version of a fast-food favorite, these sausage McGriddles are essentially breakfast sausage sandwiches served on pancake buns.
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Prep Time 20 minutes
Cook Time 40 minutes
Course Breakfast
Servings 6 sandwiches

Equipment

  • at least 2 3 inch ring molds

Ingredients
  

For the pancakes

  • 2 cups all purpose flour
  • 1 tbsp sugar
  • 3 tsp baking powder
  • 1/4 tsp salt
  • 1 +3/4 cup milk
  • 1 large egg
  • 4 tbsp butter, melted and cooled, plus more for the pan
  • 1/2 cup maple syrup

For the sausage patties (alternatively, you can use your favorite pre-made sausage patties)

  • 1 lb ground pork
  • 2 tbsp fresh sage, minced
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp fresh ginger, grated or minced
  • 3 tbsp maple syrup
  • 1 tbsp white vinegar

Instructions
 

For the pancake buns

  • Whisk together flour, sugar and salt. In a separate bowl, whisk together milk, egg and melted butter. Slowly whisk the wet ingredients into the dry, mixing until there are no more bits of dry ingredients (lumps are okay).
  • Heat a griddle or large skillet over medium-low heat and grease with butter. Grease the ring molds with butter or cooking spray and place on the griddle. Add about 1/3 cup of batter to each ring mold and let the pancake cook, about 1 minute. Be sure that the batter is touching all the edges of the ring mold so that when you add the maple syrup, it won't leak out.
  • Add about 1 tbsp of maple syrup to the top of each pancake. Use a toothpick or a spoon to swirl the maple syrup into the batter.
  • Cook until the pancakes are beginning to bubble around the edges and the ring molds release easily, about 3-4 minutes. Then remove the ring molds (using an oven mitt, they will be hot) and use a spatula to flip the pancakes. Cook until browned on the second side, 2-3 minutes.
  • Set the pancakes aside on a sheet tray and repeat this process until you have 6 pancakes; these will be your sandwich buns. You may have extra batter, but it took me some trial and error to make 6 perfect buns, so you may need to use the extra batter. If not, you can simply cook them up as regular pancakes.

For the sausage patties (alternatively, you can use your favorite pre-made sausage patties)

  • Make the sausage patties. In a large bowl or skillet, combine all the sausage ingredients. Divide the mixture until 6 even balls.
  • Place each sausage ball on a sheet of parchment and place another sheet of parchment on top. Use a large flat surface (like the bottom of a pan or pot) to flatten each ball out into a patty that's about 4 inches in diameter (they'll shrink when you cook them)
  • Heat the same skillet or griddle that you used to make the pancakes over medium heat with a drizzle of oil. Cook the sausage patties until evenly browned, 4-5 minutes on each side. Set aside.

Assemble

  • Carefully slice each of your pancake buns crosswise down the center (the way you would slice a sandwich bun). Sandwich a sausage patty between each half of the bun and enjoy.