Sausage Popover Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.

Steps:

• Place an oven rack in the center of the oven and preheat to 400 degrees F. Butter the muffin cups. Heat the oil over medium heat in a medium nonstick skillet. Add the sausage and break it into 1/4-to-1/2-inch pieces using a wooden spoon. Cook until brown and cooked through, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Spoon about 1 1/2 tablespoons sausage into each muffin cup. Sprinkle the cheese on top of the sausage. Blend the eggs in a blender until frothy, about 15 seconds. Add the milk, flour, green onions, basil, salt and pepper. Blend until just incorporated. Pour the batter into the muffin cups, filling each cup to just below the rim. Bake, without opening the oven door, until puffed and golden, about 35 minutes. Place the popovers on a platter and drizzle with maple syrup.

Steps:

• Preheat oven to 450 degrees. Lightly grease and flour a popover tin.
• In a large bowl, whisk together flour and salt. In a separate medium bowl, whisk together eggs, milk, and 1 tablespoon melted butter. Pour over flour mixture, and fold until just blended.
• Fill the popover cups two-thirds to three-quarters full.
• Transfer tin to oven, and bake for 15 minutes. Reduce the temperature to 350 degrees, and bake until well browned and crusty, about 20 minutes. Remove popovers from the oven, and unmold onto a rack. Puncture the sides with a sharp knife to let steam escape, and serve immediately.

Steps:

• Heat oven to 220C/fan 200C/gas 7. Sift the flour and a pinch of salt into a large bowl. Make a well in the centre and crack in the eggs. Gradually mix the eggs with the flour, then slowly add the milk until you have a smooth, thin batter. Cover and chill for 30 mins.
• Drizzle the olive oil into 8 wells of a muffin tin. Heat in the oven for 5 mins or until the oil is smoking hot. Season the batter to taste, then carefully pour onto the hot oil. Sprinkle the sausage and pepper pieces over and return to the oven for 25-30 mins until risen and golden. Can be frozen at this stage for up to 1 month. To cook from frozen, cover tightly with foil and re-heat at 200C/fan 180C/gas 6 for 20-25 mins until piping hot. Serve with beany gravy (recipe below).

Steps:

• Heat oven to 450°F. Generously grease 6-cup popover pan or six 6-ounce custard cups.
• Beat eggs slightly in medium bowl. Beat in remaining ingredients just until smooth (do not overbeat). Fill cups about 1/2 full.
• Bake 20 minutes.
• Reduce oven temperature to 350°F. Bake about 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot.

Steps:

• Cook and stir sausage, chilies, chili powder, oregano, seasoned salt, cumin, garlic powder and sugar in oil in a 12 inch skillet until sausages are light brown.
• Stir in corn and mushrooms.
• Keep warm.
• Heat oven to 400.
• Heat butter in a 9 inch deep dish pie plate until melted.
• Beat eggs, flour and milk until smooth.
• Pour into pie plate.
• Mound sausage mix into pie plate to within 1 inch of edge.
• Cook uncovered for 20 minutes.
• Sprinkle with cheese.
• Cook 10 to 15 minutes more, until cheese melts.
• Sprinkle with onions.
• Serve.

Steps:

• Grease bottom of an 8 inch baking pan.
• Heat oven to 400 degrees.
• Beat together the eggs, milk, oil, four and salt until smooth.
• Pour batter into the greased pan and top with meat (and anyother leftovers you would like to use) Bake 35 minutes.
• We serve this with maple syrup or molasses when we use the breakfast sausage, but I imagine that mustard, ketchup or other condiments would be more appropriate for different types of"toppings".