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LibertyLiberty Montano


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Makes 2 servings

Makes 2 servings
Makes 2 servings


  • 1 cup Flour
  • 1 cup Milk
  • 2 Eggs
  • 1 tsp Salt
  • 1/4 tsp Black pepper
  • 1 lb Sausages
  • 1/3 cup Water
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  • 1

    In a food processor fitted with the steel blade or in a blender, blend flour, milk, eggs, salt, and pepper for 5 seconds. Turn off the motor and with a rubber spatula; scrape down the sides of the container. Blend the batter for 20 seconds more, transfer it to a bowl and let it stand, covered with plastic wrap, for one hour.

  • 2

    In a skillet, combine sausages, pierced lightly with a needle, and water. Bring the water to a boil over moderately high heat and boil the sausages, turning them, until the water is evaporated. Sauté the sausages, adding oil if necessary to keep them from sticking, for 7 minutes or until they are golden brown.

  • 3

    Transfer the sausages with a slotted spoon to a plate, pour 3 T. of fat from the skillet into an 8" square baking pan and heat the pan in a preheated very hot oven (450^) for two minutes.

  • 4

    Stir in the batter, pour one fourth of it into the pan and bake it in the very hot oven for two minutes, or until it is set.

  • 5

    Arrange the sausages on the batter, pour the remaining batter over them, and bake the mixture for 15 minutes. Reduce heat to moderate (375^) and bake the mixture for 10-15 minutes more, or until it is puffed and golden brown.

  • 6

    Serve the dish immediately with Dijon-style mustard, if desired.

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