Thursday, October 11, 2012

Sausage Hootenanny

A Hootenanny, or oven pancake or Dutch baby, is often referred to as the world's easiest breakfast. With good reason. Total prep time for a plain Hootenanny is about 30 seconds. All ingredients are readily available in nearly every pantry and fridge. Nothing fancy here, just good, hearty tummy-fillers.

I love a good Hootenanny. Not only is it fast, easy and wholesome, but also makes a great base layer for goodies. Apples, blueberries, and now, sausage. Mmm, mmm, mmm. Really, anything you like will enhance the yumminess of this warm breakfast treat.

8 sausage patties
1 cup flour-I used white whole wheat, but you can use gluten-free, all-purpose, or whatever you like. This recipe is very forgiving.
1 cup milk-I used almond
6 eggs-I don't usually bake with eggs, but this is more an egg dish than a pancake. Very similar to a souffle.
1/4 tsp salt
1/2 cup sugar
1/4 cup butter

First, precook, thaw or warm sausages. I used precooked, frozen sausage patties, warmed in the microwave for 1 minute.
Cut into quarters and spread in the bottom of a large baking pan.

Blend all other ingredients, except butter in a blender or with a whisk, until well combined.
Pour into pan, over sausage. Sausages may float a little. That's ok.
Top with chunks of cold butter. Do not stir. This will melt and give the top a gooey, melty, golden top.

Bake at 400 degree for 25 minutes, until light golden brown. Hootenanny will fluff up very tall in the oven, then fall all crinkly and ruffly as it cools.

Cut into squares and serve warm, topped with powdered sugar or syrup.

Makes 9 large servings.

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