smoked sausage pancake sandwich


  • 1 Pound ground pork

  • 1 Egg White

  • 1/2 Teaspoon fresh thyme

  • 1/2 Teaspoon Fennel, ground

  • 1/2 Teaspoon onion powder

  • 1 1/2 Teaspoon salt

  • 1/4 Teaspoon ground nutmeg

  • 1/2 Teaspoon Your Favorite Pork & Poultry Rub

  • 2 Teaspoon maple syrup

  • 1/2 Teaspoon black pepper

  • 6 Cup whole wheat flour

  • 1/2 Cup sugar

  • 2 Tablespoon baking powder

  • 1 Tablespoon baking soda

  • 2 Teaspoon salt

  • 5 Cup milk

  • 1 Whole eggs

  • 1 Tablespoon vegetable oil

  • 2 Tablespoon maple syrup




Add all the ingredients for the maple sausage into a bowl and mix well. Refrigerate for 15 minutes.


When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Pellet Tube if available.


Form the pork mixture into 8 round patties, place on grill and smoke for 30 minutes.


Remove the smoked sausage patties from grill and set aside.


Turn grill temperature to High and preheat, lid closed for 15 minutes. For optimal results, set to 500℉ if available. Place a large cast iron skillet or cast-iron griddle on the grill while it preheats.


For the pancakes: While skillet preheats, mix the dry ingredients for the pancakes in a large mixing bowl. Add the milk, egg, canola oil, and maple syrup to the dry ingredients and mix until combined.


Place a few pads of butter in the preheated skillet and evenly coat. Add 1/4 cup portions of the pancake mix to the skillet. Fit as many as possible at a time without overcrowding.


Close lid and cook for 5 minutes or until bubbling. Once bubbling, flip and cook for another 2 to 3 minutes. Remove to a plate to cool.


For the smoked sausage: Place smoked sausage patties directly on the grill grate and cook for 3 minutes per side or until golden brown.


Assemble your sandwiches with the sausage and pancakes. Add a fried egg and cheese to sandwich, if desired. Place a pad of butter on top and drizzle with maple syrup. Enjoy!