Wash and dry all produce. Preheat oven to 425 degrees. Halve, core, and cut apples into 1/4-inch-thick slices. Melt half the cinnamon butter in a medium ovenproof pan over medium-high heat. Add apples, brown sugar, and a pinch of salt. Cook, tossing, until apples are slightly softened, 3-5 minutes. Remove from pan and set aside. Wipe out pan.

Transfer empty pan to oven to heat. Meanwhile, crack eggs into a large bowl. Pour in 1/2 cup milk (we sent more). Whisk vigorously to combine. Add flour and beat until smooth (there should be no lumps), about 2 minutes. Add remaining cinnamon butter to pan and let melt in oven. Once melted, 1-2 minutes later, remove pan from oven and swirl to coat surface in butter.

Add half the apple slices to pan in a single layer. Pour batter over apple slices. Return pan to oven and bake until batter is puffy and golden brown, about 20 minutes. TIP: Resist the temptation to peek. If you don’t keep the oven door closed, you may lose the heat needed to make the pancake rise.

Heat a drizzle of oil in another medium pan over medium-high heat. Add sausages and cook, turning occasionally, until browned and cooked through, 5-7 minutes.

Peel orange, removing as much white pith as possible. Cut into wedges. TIP: If you’re feeling fancy, try supreming the orange: use a small knife to cut away the peel and pith, then cut out wedges from the flesh, inserting the knife along the sides of the membranes and working over a bowl to catch the wedges and any juice.

Once Dutch baby is done baking, cut into slices and divide between plates. Top with orange and remaining apple slices. Drizzle with syrup. Serve with sausages on the side.