Apple Sausage Thick German Pancakes

Yet another variation on the Thick German Pancake this morning.

I had a bag of apples that I got to make a first attempt at Apple Cabbage Stew for the Skyrim party (more on this in a later post). So I got to thinking about making a traditional Apple German Pancake. But then I remembered having some breakfast sausage links in the freezer. And then I remembered how much I like apples and sausage together.

To wit, Apple Sausage Thick German Pancakes!

Brown the Sausages

Preheat oven to 450 (but remember to turn down to 425 when baking)

Brown the sausages per directions.


Meanwhile peel, core, and slice some apples.

Remove sausages from pan, but leave browned-bit-goodness in tact.

Core and peel apple.
Chop cores and peels
for chickens and worm bin.

Butter, apples, brown sugar

Add 2 Tbs butter to pan. Then the apple slices. Then 1/4 cup brown sugar.

I want them to actually brown a little and these apples were super juicy.

Apples are getting tender, but not browning

So I removed some of the juice after a bit to get them to brown.
I probably should have added some of the juice back at the end.

Pulled off some juice

Once the apples are nicely browned and tender, chop up the sausages into bite-sized pieces and add them back to the pan to re-warm mingle with the apples.

For the batter:

• 2 eggs
• 1/2 cup half and half
• 1/2 tsb salt
• 1 tsp vanilla extract
• 1/2 cup flower

Ah! That is the browning we are looking for.

Mingle with Sausage

Batter

Pour on batter

Sprinkle with some almond meal

Put the apple-sausage mix into a buttered 10" pyrex pie pan.

Pour the batter over the mix.

Sprinkle with almond meal.

Lower the temp to 425 and put into the oven for 16 minutes.

Remove.
Use a knife to release from the pan.
Invert on a warmed plate.
Divide and conquer.

Next Time: I think adding a little juice back in once the apples had browned would give a little welcome moist syrupy goodness.

Bake. Remove Invert.