We’re in the habit of handing out samples to employees, delivery people, and customers. This was an absolute hit. “My kind of food” and “comfort food” were the comments that we received.
To make the filling:
1 pound country pork sausage
1 pound new red potatoes, washed, trimmed, and cut into chunks
1 small sweet onion, diced
1/4 teaspoon salt plus more to taste
dash pepper
1/2 teaspoon dry crushed basil
1/2 teaspoon dry crushed thyme
2 tablespoons butter
water
3 tablespoons flour
2 1/2 cups milk
3/4 cup frozen peas
- Brown the sausage in a large skillet. Drain the fat from the sausage.
- Boil the potatoes in salted water until they are not quite tender. Drain immediately.
- Add the onion to the skillet and sauté for two minutes with the meat. The onion will be half cooked and the meat nearly cooked.
- Melt the butter in the pan with the meat. While the butter is melting, add the flour to a cup and drizzle a little water into the cup while stirring to make a thick paste. Drizzle a little more water into the cup to thin the paste.
- Add the milk and flour paste. Cook until the mixture is bubbly and the gravy has thickened. Add the frozen peas.
Serve hot in the pannekoeken.
To make the pannekoeken:
Make the pannekoeken while the filling is cooking.
This pannekoeken is designed for an 11 to 12-inch Dutch baby pan or a skillet with rounded sides.
1/4 cup butter
3 large eggs
1/8 teaspoon salt
3/4 cup milk
3/4 cup all-purpose flour
Preheat the oven to 425 degrees.
1. Place the butter in a pannekoeken pan or an ovenproof skillet with rounded sides.
2. Preheat your oven to 425 degrees. Put the rack in the center, not the top, shelf. When you turn the oven on, place the pan with the butter in the oven. When the oven reaches 250 degrees the butter should be melted. Remove the pan from the oven.
3. Whisk the eggs and the salt in a medium bowl. Add the milk. Whisk in the flour until nearly smooth. Your batter is now ready.
4. Pour the batter into the pan.
5. Bake for 15 to 18 minutes or until the top starts to turn golden brown.
