| 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
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