WORSCHT BUBBAT (bobbat) - Farmer Sausage Bubbat (Mother-in-law's recipe)
When I published my mom's Heena Bubbat recipe, I realized I should also publish this Worscht Bubbat recipe. This meal used to be pretty common at the in-law's. Way back, we butchered our own pigs and make our own farmer sausage and this is a great way to serve sausage! Mom would serve it with a gravy made from her homemade stewed tomatoes (which included onions, celery and green peppers). Ketchup was also on the table for fussy eaters who wouldn't eat the tomato gravy.
2 cups flour
2 tsp baking powder 1/2 tsp salt 2 cups milk Farmer Sausage, 1½ - 2 lbs, split in half then cut into 3 inch lengths Directions: 1. Preheat the oven to 400 degrees 2. Grease a 9x13 cake pan (or line it with parchment paper) 2. Mix dry ingredients in a bowl 3. Stir in milk until everything is moistened and it resembles cake batter 4. Pour batter into the the cake pan 5. Place pieces of sausage into the batter in rows 6. Bake for 30 minutes and serve immediately 7. Cut the bubbat into approximately 12 pieces, serve with tomato gravy on the side |
Tomato Gravy
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