Smacafam Sausage Cake Recipe

• 1½ cups buckwheat flour
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1 tsp fine salt
• ½ tsp black pepper
• 2 whole large eggs
• 1½ cups whole milk
• ½ cup water
• 12 oz Italian pork sausage
• 1 medium yellow onion
• 1 tbsp olive oil

Equipment

• 9-inch square baking pan
• skillet
• large mixing bowls
• whisk
• instant-read thermometer

Method

1. 1

   Preheat the oven to 400°F (200°C). Grease a 9-inch square baking pan with the olive oil.

2. 2

   Remove the sausage casings if needed, then brown the sausage in a skillet over medium heat for about 10 minutes, breaking it into small pieces. Cook until no pink remains and a thermometer reads 160°F (71°C). Drain off excess fat.

   
3. 3

   Cook the chopped onion in the same skillet for about 5 minutes, stirring until soft and translucent.

4. 4

   Whisk the buckwheat flour, all-purpose flour, baking powder, salt, and black pepper in a large bowl, breaking up any flour lumps.

5. 5

   Whisk the eggs, milk, and water in a second bowl until combined.

   
6. 6

   Pour the wet mixture into the dry ingredients and stir just until no dry flour remains. Fold in the browned sausage and onion, then spread the batter evenly in the prepared pan.

   
7. 7

   Bake for about 45 minutes, checking at 40 minutes. The top should be browned and the center set; it must reach at least 160°F (71°C) for the eggs, and about 190°F (88°C) gives the buckwheat crumb a firm set.

   
8. 8

   Rest the cake in the pan for 10 minutes, then cut into squares and serve warm or at room temperature.