"Tadpole in the Hole" - Breakfast Sausage and Kale Dutch Baby

Ingredients

• 1 small bunch stemmed kale
• 1 tablespoon unsalted butter
• 6 cookeds breakfast sausage links
• 0.5 cups all-purpose flour
• 2 large eggs
• 1.5 teaspoons maple syrup
• 1 teaspoon kosher salt
• 1 pinch freshly ground black pepper
• 1 pinch cayenne pepper
• 0.5 cups whole milk

Instructions

1. 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. 2

   Melt 1 tablespoon butter in a skillet over medium heat. Cook sausage links until browned, 2 minutes per side. Remove from skillet.

3. 3

   Use butter and fat from cooking to grease two 9-ounce baking dishes.

4. 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. 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. 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.