The apple dutch baby is one of my most popular posts, and for good reason. It puffs up in the oven with very little effort, and is has that comforting sensation of a baked bread pudding, only lighter, sweeter and much easier to make.
I decided to make it again with a Southern twist!
Country Sausage Apple Dutch Baby
I added country sausage to this version, because I live in the South, where we take comfort food all the way, and we eat a lot of pork. In addition to brown sugar, I also added maple syrup this time, because it’s just so Southern to me.
I wait all summer for apples to come back into season so I can make this caramelized apple tart, pair them with pork chops, make this fancy looking apple pie, and just eat one every day all by itself. This is not the first time I’ve added pork to pancakes, if you remember the bacon apple pancakes.
It’s not that you can’t find apples year round, but you really can’t find GOOD apples year round. (And it’s really true, one bad apple can spoil the whole bunch, so buy them separately, not in bags).
How to Make a Country Sausage Apple Dutch Baby a little healthier.
I Love My Health Conscious Readers, so if You Want a Gluten Free Version I have one for you.
There is quite a story to my country sausage apple dutch baby recipe. I tried and tried to bring you a grain free/gluten free option, but it just didn’t pass my “it has to be great” test. I really do test these recipes, sometimes more than you can imagine, because I’m always thinking about you standing there in your kitchen with your lap top or the 46% of you reading on your phone. I want you to have a good experience.
I tried to make this country sausage apple dutch baby with almond flour, which was way wrong, too heavy and into the trash it went.
I tried to make this country sausage apple dutch baby with coconut flour and it was not too bad. Substitute 1/4 cup coconut for the cup of flour. I’m still working on this one.
I tried a gluten free flour, and I was happy with my outcome. See Cherry Dutch Baby below.
The pictures you see don’t represent how nice and puffy the dutch baby was as it left the oven. It does fall a bit, but the taste of the apples with the sausage can’t be beat, and I’ll doubt I’ll ever make a plain dutch apple baby again.
You can put the sausage all around, as per each slice.
Or, you can break the country sausage apple dutch baby and place one right in the center. You can even change the sausage into bacon.
You can also follow all of my recipes and best selections from around the web at Pinterest.
So tell me, do you make big breakfasts on the weekend, and what’s your favorite family breakfast?
Country Sausage Apple Dutch Baby, Southern Style
- 4 to 6 country sausage patties
- 4 tablespoons butter
- 2 large apples
- 2 tablespoons brown sugar
- 2 tablespoons maple syrup
- 1 tablespoon cinnamon
- dash freshly ground nutmeg
- 1 cup flour
- 4 eggs
- 1 teaspoon vanilla
- 1 cup milk
- Preheat oven to 450 degrees F.
- Cook sausage according to package instructions
- Peel, core and thinly slice apples.
- Melt butter in 10 inch frying pan (that can be transferred into oven). Cast iron is optimal. Add in cinnamon, nutmeg, maple syrup, brown sugar. Once melted, add in apples and cook until apples are softened, about five minutes.
- Place pan in oven while making batter.
- Mix eggs with flour until smooth. Add in milk and vanilla.
- Pour batter over apple mixture.
- Add in sausage. It's up to you if you want to break it up or arrange in a circle.
- Bake for 15-20 minutes until golden brown. Dust with confectioner's sugar. Cut into wedges
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