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SAUSAGE AND APPLE DUTCH BABY

MAKES 6 SERVINGS

Start to finish: 30 minutes

3 eggs

1/2 cup all-purpose flour

1/2 cup milk

1/4 cup plain Greek yogurt

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

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

In a blender, combine the eggs, flour, milk, yogurt, vanilla, cinnamon and salt. Blend until very smooth, then set aside. Alternatively, the batter can be made in a bowl using a whisk.

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

J.M. Hirsch



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