Maple Sausage Dutch Babies are the perfect brunch recipe to impress your guests. Savory maple breakfast sausage and fluffy pancake batter baked in muffin cups. Top them with fresh berries and maple syrup.
Are you a eggs & sausage kind of person or are you strictly a sweet tooth pancake orderer? Or are you like me and want to get everything? Well guess what. You don’t have to choose anymore. I am gifting you this recipe to make your life easier. And, much, much cuter. You will never have to make that difficult decision again.
I give you maple sausage dutch babies. They’re part sweet pancake and part savory breakfast sausage topped with fresh berries and maple syrup. To top it all off, these sausages by Jones Dairy Farm are infused with maple syrup. It’s a match made in heaven.
Have you ever had a dutch baby before? They’re normally made in a cast iron skillet and they rise and get all puffy before they’re done. I had actually never tried one myself before I made these mini ones, but I don’t think I’ll ever bother with a cast iron skillet. Mostly because I don’t have one, but also because everything that is mini is one hundred times cuter.
Honestly, I was a little intimidated by this recipe at first, but it was so much easier than I imagined it to be. You just melt a little butter in the muffin cups, and then add some batter (and sausage for this recipe). Then you pop it back into the oven for 15 minutes. Et, voila! You have perfect little pancake cups ready to fill with whatever you choose. In this case, we topped with berries and maple syrup, but you could easily top with anything you want (maybe even some toasted pecans and cinnamon sugar?) or have on hand.
For the dutch babies:
- 9 links Jones Dairy Farm All Natural Little Pork Maple Sausages, thawed and casings removed
- 9 tablespoons butter, divided
- 1 cup whole milk
- 1 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 6 large eggs
- Chopped strawberries
- Maple syrup
- Preheat oven to 400˚F.
- In a skillet over high heat, brown sausage, breaking up meat as it cooks. Remove from heat.
- Place 1/2 tablespoon butter into 18 cups of two muffin trays. Bake until butter is melted, about 2 minutes.
- In a large bowl, whisk together milk, flour, sugar and egg.
- Remove pan from oven and divide cooked sausage evenly between muffin cups. Top sausage with batter, filling each cup about halfway.
- Bake for 15 – 18 minutes, or until an inserted toothpick comes out clean.
- Allow pan to cool for several minutes before removing dutch babies.
- To serve, top with berries and maple syrup.
Serving size: 3 dutch babies
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
This post is sponsored by Jones Dairy Farm as a part of my brand ambassadorship with them. All opinions, ideas and recipes are my own. Thanks for supporting Simply Whisked and its sponsors.
For more delicious recipes featuring Jones Dairy Farm products, visit www.JonesDairyFarm.com or follow the company on Facebook, Instagram and Twitter.
To find Jones Dairy Farm products in a grocery store near you, check out this handy, dandy product locator: http://www.jonesdairyfarm.com/product-locator. And remember, you can find Jones’ fully-cooked sausage in the freezer section!
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