SAVORY DUTCH BABY WITH BRATWURST AND ONIONS

Savory Dutch Baby with Bratwurst and Onions image

Provided by Justin Chapple

Time 35m

Yield 4 servings

Number Of Ingredients 12

3 large eggs
1/2 cup whole milk
1/2 cup plus 1 tablespoon all-purpose flour
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
One 4- to 6-ounce fully cooked bratwurst, diced
1 small red onion, halved and cut into 1/4-inch-thick slices vertically
1/2 Honeycrisp or Pink Lady apple, cored and cut into 1/2-inch dice
1 cup low-sodium chicken or vegetable broth
1 heaping tablespoon whole-grain mustard
Chopped parsley, for garnish

Steps:

Preheat the oven to 425 degrees F. Place a 10- or 12-inch cast-iron skillet in the oven to heat up for 10 minutes.
Meanwhile, in a large bowl, beat the eggs, milk, 1/2 cup of the flour, 3/4 teaspoon salt and 1/2 teaspoon pepper. Add the butter to the hot skillet and return it to the oven until the butter melts, about 2 minutes. Once the butter is melted, carefully pour the batter into the skillet and immediately return it to the oven. Bake until the Dutch baby is browned and puffed, 15 to 18 minutes.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the bratwurst and cook, stirring, until it is heated through and starts to brown, 3 to 5 minutes. Add the onion and apple and cook, stirring, until softened, 3 to 5 minutes. Add the remaining 1 tablespoon flour and cook, stirring, until the mixture is evenly coated, about 1 minute. Stir in the broth and simmer until the mixture is thickened, about 2 minutes. Stir in the mustard and season with salt and pepper.
Remove the Dutch baby from the oven. Spoon some of the bratwurst mixture on top and sprinkle with parsley. Serve right away, passing the remaining bratwurst mixture at the table.