Brauer'S Sausage Cakes(A Southern Recipe)
Sausage cakes combine savory sausage, bread, and eggs, fried to golden perfection. They make hearty breakfast or brunch options, perfect for family gatherings or comfort food cravings.
Ingredients
Instructions
- Take approximately half a loaf of white bread and break into pieces.
- Take three-quarters of the sausage package and tear into small pieces.
- Crack the eggs into a mixing bowl.
- Add the bread pieces and sausage to the eggs and mix well.
- Add milk gradually as needed to form a mixture that can be shaped into 4 to 5 cakes.
- Form the mixture into large hamburger-sized cakes.
- Fry the cakes in a large skillet with butter until golden brown on both sides.
- Serve hot with fresh applesauce and cinnamon rolls.
Tips & Substitutions
For added flavor, consider using spicy sausage or adding diced onions and bell peppers to the mixture. If you're out of whole milk, you can substitute with buttermilk for a tangy twist. Torn bread works best, but you can also use cubed bread or even biscuits for a different texture. Keep an eye on the frying time to ensure they cook through without burning.
Serving Suggestions
Serve these sausage cakes hot, paired with fresh applesauce for a sweet contrast and cinnamon rolls for a comforting breakfast. They also make a great brunch item when accompanied by a light salad or fruit. For a heartier meal, consider serving them alongside a warm bowl of grits or as part of a Southern-style breakfast spread.
Storage & Reheating
To store leftovers, let the sausage cakes cool completely, then place them in an airtight container in the refrigerator for up to 3 days. For reheating, use a skillet over medium heat to warm them until heated through, or use a microwave, but be cautious not to overcook them, which can make them tough.
Nutrition & Diet Analysis (per serving)
Each serving of Brauer'S Sausage Cakes(A Southern Recipe) contains roughly 709 calories, with 12g protein, 141g carbohydrates, and 11g fat. It is an excellent source of calcium (34% of the Daily Value), iron (25% of the Daily Value), and protein (24% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 737mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these sausage cakes ahead of time?
Yes, you can prepare the mixture a day in advance and store it in the refrigerator. Just shape into cakes and fry them fresh when ready to serve. This ensures they maintain their texture and flavor. You can also freeze the uncooked cakes for up to 2 months and fry them directly from frozen, adjusting the cooking time accordingly.
What type of bread works best for this recipe?
While the recipe calls for whole white bread, you can use other types such as sourdough or whole wheat for a different flavor and texture. Just ensure the bread is somewhat stale or dried out to absorb the milk without becoming too mushy. This adaptability makes it a great recipe for using up leftover bread.
Can I bake these instead of frying?
Yes, you can bake the sausage cakes for a healthier option. Preheat your oven to 375°F (190°C) and place the formed cakes on a greased baking sheet. Bake for about 20-25 minutes, flipping halfway through, until they are golden brown. This method is less messy and still delivers delicious results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).