There are two breakfast recipes that are my absolute favorite to make on the weekends. Both are my own recipes that I’ve tweaked over time, just to my liking. The Sausage Gravy is Luke’s favorite and I really only make it every once in a while, like on a special weekends. The second is my Apple Dutch Baby. I’ve made numerous variations over the years and have finally settled on a version that Luke and I both love and agree is the best one yet.
1 pound of sausage
1/4 cup of all-purpose flour
2 cups of milk
a pinch of sage
salt & pepper to taste
Crumble and cook sausage in large skillet over medium heat until browned. Stir in the flour over the sausage and continue cooking until it dissolves (about 1 minute). Gradually stir in the milk. Cook until thick and bubbly. Add salt, pepper and sage to your liking and serve over fresh baked biscuits.
**All measurements are approximate. I never actually measure anything, I eyeball everything.**
Apple Dutch Baby
3/4 cup flour
3/4 cup milk
1-2 apples (peeled, sliced and lightly covered in cinnamon and sugar)
1 pat of butter (just enough to coat the bottom of the pan)
Preheat the oven to 425 F. Melt the butter in a cast iron skillet or small casserole dish (what I use).
In a mixing bowl, whisk together the flour, milk and eggs until smooth. Pour the batter over the melted butter and then drop in the apple slices.
Bake for approximately 20 minutes, until the top turns slightly golden brown.