Puffy Sausage Gravy Dutch Baby (Print Version)
# Ingredients:
→ Dutch Baby
01 -
3 large eggs, room temperature
02 -
½ cup (122.5g) whole milk
03 -
½ cup (62.5g) all-purpose flour
04 -
1 tablespoon granulated sugar
05 -
¼ cup (57g) unsalted butter
→ Toppings
06 -
½ pound ground pork sausage
07 -
2 tablespoons all-purpose flour
08 -
1½ cups (367.5g) whole milk, room temperature
09 -
½ teaspoon kosher salt
10 -
½ teaspoon pepper
11 -
¼ teaspoon garlic powder
12 -
3 large eggs, scrambled
13 -
Green onions, for garnish
# Instructions:
01 -
In a blender, combine the eggs, milk, flour, and sugar. Mix until all ingredients are incorporated. Let the batter rest as you preheat the oven and heat up the skillet.
02 -
Place a cold, 9-inch oven-safe skillet into the oven. Preheat the oven, with the skillet, to 425°F.
03 -
Once the oven is preheated, carefully remove the skillet from the oven and add butter. Once butter has melted, pour the batter into the skillet and place back into the oven to bake for 20 minutes.
04 -
In a medium skillet over medium heat, brown sausage until it reaches 160°F internal temperature. Remove sausage with a slotted spoon and set aside, keeping warm. Keep the grease in the pan.
05 -
Reduce heat to medium-low. Sprinkle flour into the pan with the grease and whisk. Slowly drizzle in milk, stirring frequently until thickened (5-10 minutes). Add salt, pepper, and garlic powder. Stir to combine.
06 -
Immediately after removing the Dutch baby from the oven, top with scrambled eggs and crumbled pork sausage. Drizzle with gravy and garnish with green onion.
# Notes:
01 -
Use a 9-10 inch oven-safe skillet with sloped sides for best results
02 -
You can leave sausage in while making gravy, but separating prevents weighing down the pancake