Sausage Flapjack Stacks

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Sausage Flapjack Stacks
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 24 ounces uncooked bulk sausage
  • 2 tablespoons unsalted butter, melted, plus more for gravy
  • 1 1/2 cups plus 2 tablespoons flour
  • 1 1/4 cups plus 6 tablespoons milk
  • 1/2 cup apple butter
  • Salt and pepper
  • 1 teaspoon baking powder
  • 2 large eggs
  • 1 small apple, cored and thinly sliced
  • 1 tablespoon finely chopped parsley

Preparation

Preheat the oven to 200 degrees . Heat a heavy, medium skillet over medium heat. Divide the sausage into 8 portions, then form into thin patties. Add 4 patties to the skillet and cook until browned and crisp, about 3 minutes on each side. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining patties.

Add enough melted butter to the sausage fat to equal 2 tablespoons total. Over medium heat, whisk in 2 tablespoons flour for 1 minute. Gradually whisk in 1 1/4 cups milk until the mixture boils, then continue to cook, whisking, for 1 minute more. Add 2 tablespoons apple butter and season with salt and pepper. Transfer the gravy to a pitcher; keep warm.

Heat a griddle or large skillet over medium heat. Meanwhile, in a medium bowl, stir together the remaining 1 1/2 cups flour, the baking powder and 1/2 teaspoon salt. In a small bowl, whisk together the eggs, remaining 2 tablespoons melted butter and 1 cup plus 6 tablespoons milk. Stir the egg mixture into the flour mixture.

Spoon 1/4 cup batter for each pancake onto the griddle and cook until bubbles form, 1 to 2 minutes. Flip and cook until springy, 1 minute more. Make 8 pancakes.

Spoon some gravy onto each plate. Spread 4 pancakes with apple butter and place on the gravy. Top each with a sausage patty, another pancake, more apple butter, another sausage patty, a few apple slices and more gravy. Sprinkle with the parsley.