SAUSAGE AND APPLE DUTCH BABY
MAKES 6 SERVINGS
Start to finish: 30 minutes
1/2 cup all-purpose flour
1/2 cup milk
1/4 cup plain Greek yogurt 1 teaspoon vanilla extract Pinch salt 1 pound loose breakfast-style pork sausage meat 3 medium apples, divided 1 small yellow onion, diced 1 tablespoon sugar Maple syrup, to serve
1 teaspoon vanilla extract
1 pound loose breakfast-style pork sausage meat
3 medium apples, divided
1 small yellow onion, diced
1 tablespoon sugar
Maple syrup, to serve
Coat a large cast-iron or oven-safe non-stick skillet with cooking spray, then heat it over medium-high. Add the sausage and cook, breaking up the meat, until just starting to brown, about 10 minutes.
Meanwhile, peel and core 2 of the apples, then cut them into 1/2-inch chunks. Add the cut apples and onion to the skillet, then saute until they are just tender, about 6 to 8 minutes. Spread the sausage-apple mixture evenly over the bottom of the skillet and remove the pan from the heat.
Core the remaining apple then cut it crosswise into very thin slices. A mandoline is best for this, but a food processor or careful knife work is fine, too.
Pour the batter evenly over the sausage-apple mixture. Tilt the pan as needed to ensure it spreads evenly in the pan. Arrange the apple slices over the top of the batter; it’s fine if they overlap. Sprinkle the apples with the sugar, then bake for 20 minutes