Ingredients
1 cup cornmeal2 cups buttermilk12 uncooked breakfast sausage links1-1/3 cups all-purpose flour1/4 cup sugar1-1/2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/3 cup shortening1 large egg, lightly beaten1/2 teaspoon vanilla extractMaple syrup
Preparation
Preheat oven to 400°. In a small bowl, combine cornmeal and buttermilk; let stand for 10 minutes.
Meanwhile, in a 9-in. cast-iron skillet over medium heat, cook sausage until no longer pink; drain on paper towels. Arrange 8 links in a spokelike pattern in same skillet or in a greased 9-in. deep-dish pie plate. Cut remaining links in half; place between whole sausages.
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs.
Stir egg and vanilla into cornmeal mixture; add to dry ingredients and stir just until blended. Pour batter over sausages.
Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Serve warm, with syrup.
