• Heritage Ciders from Tannic Apples: New England’s OG Wine
  • Heritage Ciders from Tannic Apples: New England’s OG Wine

    Your favorite apples from the grocery store don’t have much in the way of tannin, and they make an alcoholic cider that New Englanders from the Founding Fathers time would have scorned - cider was once the wine of the Northeast, and today heritage ciders are bringing back that tradition. 

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Sausage Pan Yorkshire Pudding At Dad’s House

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  • Ready in: 20 minutes prep; 25 minutes to bake
  • Serves: 4
  • Complexity: medium
Sausage Pan Yorkshire Pudding

Original recipe by Denny Partridge.

Ingredients

  • Any amount of good breakfast sausage
  • 1 cup flour
  • 1 cup whole milk (raw if available)
  • 1 egg
  • 1 Tb softened (unsalted, if possible) butter
  • 1 tsp baking powder
  • 1/2 tsp sea salt

Directions

Fry sausage in a 10” or 11” cast-iron skillet. Eat it for breakfast with whatever else you like. Don’t wash the pan. Save any leftover bits and pieces, and cover so that no one will snack on them.

When lunchtime looms, preheat the oven to 450°. Put flour, milk, egg, soft butter, baking powder, and salt in a mixing bowl. Combine quickly, mixing with a spoon just enough to integrate the ingredients. Don’t over beat, and don’t use a mixer—hand or otherwise.

When the oven is hot, scrape the unwashed sausage pan with a spatula to loosen any bits stuck on the bottom and then put the skillet in the oven a minute or two, just until it sizzles. Don’t let it burn. (You may need to add a tablespoon of oil if the sausage was lean.) Remove skillet from the oven, and immediately pour the batter into the skillet with the bits and pieces of leftover sausage. Cook for 15 minutes, then turn down the oven to 350° and cook for an additional 10 minutes until it browns and rises.

Share if required. Serve with soup and/or a green salad.

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