Sausage and Spinach on Sourdough PancakesOn May 30, 2014 Dinner | Recipes 4 Comments Tags: Real Food, Recipes
This was so delicious. We just finished dinner and I’m already planning when I’ll make it again! Have you ever used pancakes as a medium for savory dishes? Sourdough pancakes (my standard recipe minus the sweetener) work perfectly for this purpose. And in my book anything topped with a medium fried or poached egg is brilliant.
4 cups sourdough starter
2 teaspoons baking soda
4 pastured eggs
1/2 teaspoon salt
Stir all the ingredients together until smooth. If the batter is too thick (starters can vary considerably) thin with a little milk. Fry on a hot buttered griddle, turning once. (If I am not going for savory, but plan to top with butter and maple syrup, then I add a few tablespoons local raw honey or maple syrup to the basic recipe, along with a splash of vanilla extract.)
Sausage and Spinach
12 oz. Andouille Sasuage (fully cooked), cut unto chunks
1/2 pound spinach, washed and dried
1 small onion, sliced
2 cloves garlic, minced
1/4 teaspoon freshly grated nutmeng
sea salt to taste
2 Tablespoons butter (or bacon grease or coconut oil)
1 egg per person, medium fried or poached (so you keep that lovely runny yolk!)
In a skillet, melt the butter. Over medium heat fry onions and garlic until they begin to soften. Add the spinach and sausage. Cook, stirring often, until spinach is very wilted and sausage is thoroughly heated. Season with the nutmeg and salt.
Putting It Together
Place two pancakes on a plate. Top with a spoonful or two of the spinach and sausage mixture. Top that with the egg and season with sea salt and freshly ground pepper. Serve steaming hot!