A savoury breakfast with a twist!
454g Maple Sausage
1/2 Yellow Onion, diced
225g Red and Yellow Peppers, chopped
1 Tablespoon Baking Powder
2 Tablespoons Shortening
1/4 Teaspoon Pepper
3/4 Teaspoon Salt
150g Mexican Shredded Cheese Blend
1 egg, beaten
75g Sour cream
1/4 Cup Maple Syrup
1/4 Cup Butter
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.
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.
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.
Using a pastry cutter or fork, blend the shortening into the flour.
Add the cheese and mix.
In a small bowl, whisk the egg, buttermilk and 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.
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.