There’s something almost magical about waking up to the smell of a savory breakfast—don’t you think? This Savory Sausage Dutch Baby is like a warm hug on a chilly morning, reminiscent of cozy weekends and the joy of simplicity. It’s funny, the way a simple dish can evoke such nostalgia, yet still surprise you with its unique twist on the classic pancake.
Steps
- Preheat your oven to 425°F (220°C) and place a 12-inch cast iron skillet inside to heat up.
- In a large skillet over medium-high heat, cook the Italian sausage until it is browned and crumbly, about 5 to 7 minutes. Drain and discard any excess grease.
- In a blender, combine the eggs, whole milk, all-purpose flour, 1 tablespoon of melted and cooled butter, salt, and black pepper. Blend for about 2 minutes until the mixture is smooth and has a thin consistency.
- Using an oven mitt, carefully remove the hot cast iron skillet from the oven. Pour the remaining tablespoon of butter into the skillet, swirling it around quickly to coat the bottom evenly. Pour the batter into the skillet and return it to the oven.
- Bake the mixture in the oven for 18 to 20 minutes until it has puffed up around the edges and is fully cooked through.
- Top the Dutch baby with shredded white Cheddar cheese, fresh chives, minced thyme, and the crumbled sausage. Place it back in the oven for about 1 minute, or until the cheese has melted. Serve immediately by slicing and enjoying your dish.
Ingredients
- 1/3 cup Italian sausage, bulk
- 3 eggs, room temperature
- 2/3 cup whole milk, room temperature
- 2/3 cup all-purpose flour
- 2 tablespoons unsalted butter, melted and cooled, divided
- 1/2 teaspoon salt
- A pinch of cracked black pepper
- 1/3 cup white Cheddar cheese, shredded
- 1 teaspoon fresh chives, sliced
- 1/2 teaspoon fresh thyme, minced
Nutritional Values
Calories: 1148 | Total Fat: 72g | Saturated Fat: 36g | Cholesterol: 704mg | Sodium: 2292mg | Total Carbohydrate: 76g | Dietary Fiber: 4g | Total Sugars: 8g | Protein: 52g | Vitamin C: 0mg | Calcium: 572mg | Iron: 8mg | Potassium: 740mg
FAQ
- What is a Dutch Baby?
- Can I use a different type of cheese?
- How can I make this recipe ahead of time?
- Do I need to use a cast iron skillet?
- safe skillet can be used as an alternative.
- Is this recipe suitable for vegetarians?
- friendly.
Tips
- Ensure your eggs and milk are at room temperature before blending them with other ingredients. This helps create a smoother batter and ensures even cooking.
- To prevent sticking and achieve a well-cooked Dutch baby, preheat your cast-iron skillet thoroughly in the oven before adding the batter.
- When removing the skillet from the oven, use caution and an oven mitt to avoid burns, and quickly swirl the melted butter to coat the skillet evenly before pouring in the batter.
- After topping with cheese and herbs, return the Dutch baby to the oven just long enough to melt the cheese, ensuring a perfect finish.
Equipment
- 12-inch cast iron skillet
- Blender
