Sausage Pancake Recipe

Our sausage pancake recipe comes from Fabulous Baker Brothers Series 2, Stratford. This sausage pancake recipe is also known as The Stratford Sausage.

This unique pancake recipe has marmite in, you either love it or hate it.

Accompanied by spicy homemade sausages in a honey, mustard glaze.

This sausage pancake recipe is too good to keep for pancake day.

You could also try making our sourdough pancake recipe or for a real pancake feast follow with our banana and pecan pancake recipe.

Photos: Joe Sarah

Serves 20 at a party


  • For the sausage:

  • 1.8kg of minced pork shoulder

  • 450g pork fat cut into pieces minced

  • 40g fine sea salt

  • 2 teaspoons of chopped sage

  • 1 teaspoon thyme leaves

  • 1 teaspoon cracked black pepper

  • A good pinch mace

  • A good pinch ginger

  • 100g very dry breadcrumbs

  • 1 tablespoon of honey

  • 2 cloves of garlic, peeled and chopped

  • 100ml dry sherry

  • Sausage casings – available from any good butcher

  • For the glaze:

  • 3 tablespoons of honey

  • 1 tablespoons whole grain mustard

  • For the pancakes:

  • 1 tablespoon of Marmite

  • 250g self-raising four

  • 2 free range eggs

  • 40g butter for frying

  • 100ml Milk


  1. To make the sausages: place the coarsely ground meat and fat in a bowl. Add the rest of the ingredients except the sherry and oil and mix well with your hands. Then add the sherry and mix well and combine.

  2. Take out some of the casings and immerse in warm water.

  3. Run warm water through the casings to test for holes.

  4. Slip the casing on to the end of your sausage maker leaving a “tail” of about 15cm at the end of the tube.

  5. Put the meat mix into the sausage stuffer. Gently allow the sausage to come out in one long coil. As soon as the meat mix emerges, tie off the tail; only do this at this time so as to avoid having air pockets in your sausages.

  6. With two hands, starting at the knotted end, pinch off and twist to make your sausages. Finally, knot the casings at the other end. Don’t cut them yet but leave to cool in a fridge to firm up, ideally for a day.

  7. To make the glaze: mix the mustard and honey together.

  8. To cook the sausages: Cut through the links to separate the sausages. Heat the oil in a frying pan then cook the sausages for 4-5 minutes turning from time to time.

  9. Add the glaze and cook for a further 3 minutes.

  10. To make the pancakes: add the flour and egg, then whisk. Next, add the marmite followed by the milk. Whisk to a smooth batter.

  11. Heat a frying pan, add a little butter then put in a serving spoon of batter (about two tablespoons) and cook until golden.

  12. Add a dollop of onion chutney on top of the pancakes along with a glazed sausage and eat.