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Chicken and Cranberry Sausages and Dutch Baby

Serves: 4
Cook/Prep time: 1 hour


4 medium eggs
¾ c gluten free flour
⅔ c milk
1 t dried thyme or oregano
½ t salt or more to taste
Black pepper
¼ c grated parmesan
2 T butter


6 BBQ’d Well Hung Chicken and Cranberry Sausages
50g grated mozzarrella
½ small red onion, sliced finely
¼ red pepper, sliced finely
50g feta/goats cheese
Salt and Pepper to taste.
2 T olive oil


Blend all Dutch Baby ingredients except for butter together for 2 minutes then leave to sit for 30 minutes.

Place empty Legacy Pan in oven and turn up to 220°C. Leave in oven for 20 minutes until it’s smoking hot.

Carefully remove pan from the oven and melt butter, it should sizzle and melt immediately. Return pan to oven for 1 minute.

Pour batter swiftly into the pan and cook for 25 – 30 minutes. Do not open the oven.

As the Dutch Baby cooks, BBQ the sausages – they have a delicious fat content – and are best BBQ’d.

Remove the Dutch Baby from oven, top with ingredients, drizzle with olive oil and serve with sausages.

And a salad. Mmmmm.

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