6-12 good quality ;sausages in casings (I use a sweet Italian Sausage made by our local butcher) (1.5 lbs)
1.5 c flour
4 eggs
2.5 c milk (whole milk or heavy cream is better than skim!)
kosher salt
pepper to taste
nutmeg (freshly ground)
1 bag thawed frozen mixed vegetables (optional)
I a large bowl, whisk together flour, salt, pepper and nutmeg
Beat the eggs and milk together, add to, flour and seasonings, whisk until smooth- allow to rest 20-30minutes so the flour may hydrate.
In the meantime, preheat oven to 425 deg., butter a casserole and preheat it in the oven , and brown your sausages on the stove top When the oven is up to temp, pour batter into the preheated buttered casserole, and lay in the browned sausages into the pan. Bake until the batter is puffy and golden-between 20 and thirty minutes, depending on your oven.
It's not traditional to add any veggies to this dish, but I try to sneak them in wherever and whenever I can,so into the batter they go. make sure they're thoroughly thawed and dried, or the will add too much moisture to your batter.
Serve immediately. Pretty , isn't it?
I don't know what happened, but the mess was completely inedible. Too much flour, not enough eggs, let it rest too long, or not long enough before baking.. dunno, but this turned out to be gut bombs, that even the dog turned his nose up at.
1.5 c flour
4 eggs
2.5 c milk (whole milk or heavy cream is better than skim!)
kosher salt
pepper to taste
nutmeg (freshly ground)
1 bag thawed frozen mixed vegetables (optional)
I a large bowl, whisk together flour, salt, pepper and nutmeg
Beat the eggs and milk together, add to, flour and seasonings, whisk until smooth- allow to rest 20-30minutes so the flour may hydrate.
In the meantime, preheat oven to 425 deg., butter a casserole and preheat it in the oven , and brown your sausages on the stove top When the oven is up to temp, pour batter into the preheated buttered casserole, and lay in the browned sausages into the pan. Bake until the batter is puffy and golden-between 20 and thirty minutes, depending on your oven.
It's not traditional to add any veggies to this dish, but I try to sneak them in wherever and whenever I can,so into the batter they go. make sure they're thoroughly thawed and dried, or the will add too much moisture to your batter.
I don't know what happened, but the mess was completely inedible. Too much flour, not enough eggs, let it rest too long, or not long enough before baking.. dunno, but this turned out to be gut bombs, that even the dog turned his nose up at.
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