Written by adam on Nov 6, 2006
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.
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Since winter of 2004, I have been exploring the world of cooking and helping out my fellow men in their quests to better themselves in the kitchen. My name is Adam Byrd, you can learn more about me and my mission on my