This traditional German breakfast casserole is usually baked at home, but can be easily prepared in a dutch oven.
My family has been enjoying this dish as a holiday tradition for many years, and have now started making it year round.
This is a dish you will probably prepare more than once. The sweetness of the apples and syrup is such a wonderful contrast to the flavor of the sausage links.
This recipe uses a 12 inch dutch oven, and 32-34 charcoal briquettes.
In a conventional oven you will want to bake in a 9×12 baking dish at 425 degrees for 20-25 minutes
For another great breakfast casserole dish, try my Dutch Oven Mountain Man
Apple Sausage Breakfast Casserole
- Light 32-34 charcoal briquets in a starter chimney.
- Mix the eggs, milk, buttermilk, and melted butter with the grated apple in a large bowl.
- Add the sugar, baking powder, salt, nutmeg, cinnamon, and flour and mix thoroughly.
- Coat the inside of the dutch oven with canola oil and carefully pour in the batter, distributing evenly.
- Set this aside for about 10-15 minutes to allow the batter to rise.
- While you are waiting, preheat the lid of the dutch oven by adding 22-24 evenly spaced briquets and setting aside in a safe place.
- Now place the cooked sausage links in a spoke pattern on top of the batter, being careful not to push them down.
- Place the lid on the Dutch Oven and set directly over the remaining charcoal for about 20-25 minutes, turning at least once.
- Serve with Maple Syrup, and butter if desired.