| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Dutch | Breakfast, Ruit, Pork | 6 | servings |
INGREDIENTS
| 1 | c | Flour |
| 1 | c | Milk |
| 2 | Eggs | |
| 1/2 | ts | Salt |
| 1/4 | c | Butter or margarine; divided |
| 1/2 | lb | Pork link sausage |
| 2 | USA Bosc pears | |
| 1/4 | ts | Ground cinnamon |
INSTRUCTIONS
Combine flour, milk, eggs and salt; beat until smooth in blender or with rotary beater. Melt 2 tablespoons butter in 9 x 9 x 7 or 11-inch baking dish; pour in batter. Bake at 400F for 20 minutes. Brown sausages in skillet; drain. Remove drippings from pan; add 1 tablespoon butter. Slice pears in 1/2-inch thick slices; sauté in butter 2 or 3 minutes over medium heat. Sprinkle with cinnamon. Arrange pear slices and sausages on top of partially baked shell; bake additional 5 to 10 minutes or until browned. Serve immediately. Always be sure to use ripe pears. Per serving: 191 Calories (kcal); 11g Total Fat; (50% calories from fat); 5g Protein; 18g Carbohydrate; 89mg Cholesterol; 295mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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