This is the perfect weekend breakfast, and it’s also a fantastic Sunday brunch entree!  In fact, Texas apple/sausage pancakes are absolutely delicious no matter when you have them.  My daughter pours apple syrup over them, but my husband prefers Texas Apple Cinnamon Grilling and Finishing sauce.  As for my son – he likes to roll his pancakes up and dip them in Texas Habanero Salsa.  He also likes to sprinkle some oregano in the batter for HIS pancakes.


3/4 pound bulk pork sausage

1 egg

1/3  cup milk

2/3 cup Texas Apple Jalapeno Pepper Jelly (Apple Habanero if you like it hotter)

2 tablespoons vegetable oil

1 cup pancake mix

1/2 teaspoon ground cinnamon

1/2 cup shredded apples (with or without the peeling)

What to do:

In a skillet, cook the sausage until no longer pink; chop it fine as you stir.  Drain THOROUGHLY.

In a large bowl, beat the egg, milk, pepper jelly, and oil, and stir in the pancake mix and cinnamon.  Fold in the shredded apples and sausage.

Pour (or spoon) the batter onto a lightly greased hot griddle.  Flip the pancakes when bubbles form on the tops.  Cook until the OTHER side is golden brown.

Serve hot, and pour the topping of your choice over it.

Be ready to make more.

Oh, and your house is going to smell WONDERFUL for hours.  Mmmmmm, wonderful!