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.  Some people pour apple syrup over them, but we prefer Texas Apple Cinnamon Rib Candy.  

Ingredients:

• 3/4 pound bulk pork sausage
• 1 egg
• 1/3  cup milk
• 2/3 cup Apple Habanero Pepper Jelly
• 2 tablespoons vegetable oil
• 1 cup pancake mix
• 1/2 teaspoon ground cinnamon
• 1/2 cup shredded apples (with or without the peeling)

How to make our pancakes:

In a skillet, cook the sausage until no longer pink; chop it finely 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!