Ingredients for Sausage Bobbat A Polish Russian Recipe
- 1 pound sausage (any kind, kielbasa recommended)
- 1/2 cup (1 stick) softened butter
- 2 large eggs
- 1 cup granulated sugar
- 1 cup milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Pam Cooking Spray
- Maple Syrup
- Graham Cracker
- Sour Cream
- Syrup
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Sausage Bobbat A Polish Russian Recipe? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Sausage Bobbat A Polish Russian Recipe
- Preheat oven to 350°F (175°C).
- In a medium saucepan, fry 1 pound of sausage until browned. Break up the sausage while frying.
- Drain excess grease from the sausage.
- Cut the cooked sausage into 1-inch or 2-inch pieces and set aside.
- In a medium bowl, cream together 1/2 cup (1 stick) of softened butter, 1 cup of granulated sugar, 2 large eggs, and 1 cup of milk.
- In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Lightly spray a 10-inch square baking pan with non-stick cooking spray.
- Pour half of the batter into the prepared pan.
- Evenly distribute the sausage pieces over the batter.
- Pour the remaining batter over the sausages.
- Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before cutting into squares.
- Serve warm. Top with your favorite additions (see topping suggestions below).
- Topping suggestions (adapted from a German heritage): applesauce, sour cream, powdered sugar, or a berry compote.
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
33g
Fat
90g
Carbs
26g
