Sausage and Cheese Popovers

This is the first entry of my test of Kathryn Hawkins' cookbook Crepes, Waffles, & Pancakes (aff). I have never had a popover before, but they sure sounded delicious. This popover is a very egg-based dish, which explains the chewy, elastic bread when cooked. Honestly, the popovers were very delicious, and they beat eating the same old pigs in a blanket for breakfast. I would have given them a perfect review, had they not fused themselves to the sides of the muffin tins at subatomic level, forcing me to break out the high-powered laser to free them from their cocoons.

- 1.25 cups AP flour
- 3 eggs
- 1 Tsp. salt
- 24 cocktail sausages
- 1/3 cup finely grated cheese
- 1 cup milk
- 3 TBSP vegetable oil
- 1/2 Tsp. dried herbs

Sift together the flour, cheese, herbs and salt in a large bowl. Make a well in the center and add the beaten eggs and milk slowly. Whisk together until smooth. Set aside for 30 minutes.

Preheat oven to 375 degrees Fahrenheit. Spoon 1/2 teaspoon of the oil into each hole of a 12 hole muffin pan. (I used two 6-hole pans). Place the pans into the oven for 1 minute. Now put two cocktail sausage into the bottom of each hole and spoon enough batter into the holes to come three-quarters the way up the side of the hole.

Bake in the oven until golden brown and crisp and fully risen.