"Tadpole in the Hole" - Breakfast Sausage and Kale Dutch Baby
Description
This miniature version of toad in the hole features breakfast sausages and kale.
Ingredients
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1 small bunch stemmed kale
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1 tablespoon unsalted butter
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6 cooked breakfast sausage links
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1/2 cup all-purpose flour
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2 large eggs
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1 1/2 teaspoons maple syrup
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1 teaspoon kosher salt
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1 pinch freshly ground black pepper
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1 pinch cayenne pepper
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1/2 cup whole milk
Directions
1
Place a pot of lightly salted water over high heat and bring to a brisk boil. Add kale and boil until leaves just start to get tender, 3 to 4 minutes. Place kale into a bowl of cold water, then drain. Gently squeeze out as much excess water as possible and roughly chop kale; set kale aside. You will need about 1/2 cup of chopped kale.
2
Melt 1 tablespoon butter in a skillet over medium heat. Cook sausage links until browned, 2 minutes per side. Remove from skillet.
3
Use butter and fat from cooking to grease two 9-ounce baking dishes.
4
Whisk together flour, eggs, maple syrup, salt, pepper, and cayenne in a bowl. Whisk until flour disappears. Pour in milk and whisk to combine. Stir in about 1/2 cup chopped kale and mix in with a fork.
5
Ladle mixture into prepared baking dishes - the depth of the batter needs to be about 1/2 inch deep. Place sausage links on top of the mixture.
6
Place dishes in the center of a cold oven. Turn heat to 500 degrees F (260 degrees C) and leave in for about 25 minutes. Remove and serve.