Dutch Baby Bowls with Country Sausage Stuffing

1 C. Milk

6 Eggs

1 cup flour

1/8 tsp salt

1/4 cup unsalted butter, melted

3 Italian sausage links

1/2 apple, peeled and diced

1/4 cup raisins

1 potato, baked, cooled, and diced

1/2 yellow onion, diced

1/2 tsp dried sage

1/8 tsp cinnamon

Salt and pepper, to taste

 

Preheat oven to 4OO°F and spray 2 standard muffins pans. In a blender, mix together milk, eggs, flour, and salt until well blended. If the butter is still warm, let it get to room temperature before pouring it into the blender. This will ensure the hot butter doesn’t cook the eggs. Divide the batter evenly among the 24 cups, filling each cup halfway full. Bake at 4OO°F for 13-15 minutes. They will expand while they bake, like a popover, but will settle and sink when taken out of the oven.  While the dutch babies bake, prepare the country sausage filling. In a skillet over medium heat, brown the sausage links for 2-3 minutes. They do not need to be fully cooked, just firm enough to be sliced. Remove the sausage and slice into rounds. (If you are using fully cooked sausage, you can skip this step and slice the sausages before adding them to the pan.) Return the sausage to the pan. Mix in the apples, raisins, potatoes, onions, sage, and cinnamon. Add salt and pepper to taste. Remove from the heat when the onions are softened and sausage is no longer pink. Serve the sausage mixture in the dutch baby cups.