Ingredients
- 1 Pound Maple Sausage
- 1/2 Yellow Onion, diced
- 1 1/2 Cups Red and Yellow Peppers, chopped
- 2 Cups Flour
- 1 Tablespoon Baking Powder
- 2 Tablespoons Shortening
- 1/4 teaspoon Pepper
- 3/4 teaspoon Salt
- 1 Cup Mexican Shredded Cheese Blend
- 1 Egg, beaten
- 3/4 Cup Buttermilk
- 1/4 Cup Sour Cream
Sauce
- 1/4 Cup Maple Syrup
- 1/4 Cup Butter
Instructions
- Preheat the oven to 350 degrees.
- Spray an 8×9″ baking pan with nonstick spray.
- In a skillet over medium heat, add the sausage and cook until browned, stirring occasionally to break up the meat, about 3-5 minutes.1 Pound Maple Sausage
- Remove to a mesh strainer in the sink to allow the grease to drain off.
- Place the skillet back on the burner, no need to wash it first, add a drizzle of oil and the onions and peppers.1/2 Yellow Onion,1 1/2 Cups Red and Yellow Peppers
- Cook, stirring occasionally for 3 minutes or until the onions are soft and translucent.
- Remove to a plate to cool.
- In a bowl, add the flour, baking powder, shortening, pepper and salt.2 Cups Flour,1 Tablespoon Baking Powder,2 Tablespoons Shortening,1/4 teaspoon Pepper,3/4 teaspoon Salt
- Using a pastry cutter or fork, blend the shortening into the flour.
- Add the cheese and mix.1 Cup Mexican Shredded Cheese Blend
- In a small bowl, whisk the egg, buttermilk and sour cream.1 Egg,3/4 Cup Buttermilk,1/4 Cup Sour Cream
- Create a well in the middle of the dry ingredients and add the egg, buttermilk and sour cream.
- Add the sausage and peppers on top and stir until just combined.
- Spread the very thick, sticky batter into the baking dish and bake for 40-45 minutes or until set in the middle and golden brown.
- Meanwhile, melt the butter and maple syrup together and set aside.1/4 Cup Maple Syrup,1/4 Cup Butter
- Remove the cake from the oven and allow to cool for a few minutes then pour the sauce all over the top and serve immediately.
Instructions
- Preheat the oven to 350 degrees.
- Spray an 8×9″ baking pan with nonstick spray.
- In a skillet over medium heat, add the sausage and cook until browned, stirring occasionally to break up the meat, about 3-5 minutes.1 Pound Maple Sausage
- Remove to a mesh strainer in the sink to allow the grease to drain off.
- Place the skillet back on the burner, no need to wash it first, add a drizzle of oil and the onions and peppers.1/2 Yellow Onion,1 1/2 Cups Red and Yellow Peppers
- Cook, stirring occasionally for 3 minutes or until the onions are soft and translucent.
- Remove to a plate to cool.
- In a bowl, add the flour, baking powder, shortening, pepper and salt.2 Cups Flour,1 Tablespoon Baking Powder,2 Tablespoons Shortening,1/4 teaspoon Pepper,3/4 teaspoon Salt
- Using a pastry cutter or fork, blend the shortening into the flour.
- Add the cheese and mix.1 Cup Mexican Shredded Cheese Blend
- In a small bowl, whisk the egg, buttermilk and sour cream.1 Egg,3/4 Cup Buttermilk,1/4 Cup Sour Cream
- Create a well in the middle of the dry ingredients and add the egg, buttermilk and sour cream.
- Add the sausage and peppers on top and stir until just combined.
- Spread the very thick, sticky batter into the baking dish and bake for 40-45 minutes or until set in the middle and golden brown.
- Meanwhile, melt the butter and maple syrup together and set aside.1/4 Cup Maple Syrup,1/4 Cup Butter
- Remove the cake from the oven and allow to cool for a few minutes then pour the sauce all over the top and serve immediately.
Notes
Store left overs in the refrigerator.
