Sausage Johnnycake

• 1 cup cornmeal
• 2 cups buttermilk
• 12 uncooked breakfast sausage links
• 1-1/3 cups all-purpose flour
• 1/4 cup sugar
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup shortening
• 1 egg, lightly beaten
• 1/2 teaspoon vanilla extract
• Maple syrup

1. In a small bowl, combine cornmeal and buttermilk; let stand for 10 minutes.
2. Meanwhile, in a 9-in. cast-iron skillet over medium heat, cook sausage until no longer pink; drain on paper towels. Arrange eight links in a spoke-like pattern in same skillet or a greased 9-in. deep-dish pie plate. Cut remaining links in half; place between whole sausages.
3. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs.
4. Stir egg and vanilla into cornmeal mixture; add to dry ingredients and stir just until blended. Pour batter over sausages.
5. Bake at 400u0b0 for 30-35 minutes or until a toothpick inserted in the center comes out clean. Serve warm with syrup.

cornmeal, buttermilk, sausage links, flour, sugar, baking powder, baking soda, salt, shortening, egg, vanilla, maple syrup

Taken from www.tasteofhome.com/recipes/sausage-johnnycake/ (may not work)