Sausagepopovers Recipes

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:

• Prick each sausage in several places with a skewer or the tip of paring knife to prevent bursting. Put sausages in one layer in a skillet. Add water to cover and bring to a simmer. Cook for 5 minutes, then cover, turn off heat and let steep.
• Place a wide skillet over high heat and add 2 tablespoons olive oil. When oil is hot, add sliced peppers and onions. Season generously with salt and pepper, and cook, stirring frequently, until softened and beginning to brown, about 10 minutes. Adjust heat as necessary if mixture seems to be cooking too quickly. Add garlic just at the end, stir to incorporate and cook 1 minute more. Stir in the vinegar.
• Transfer pepper mixture to a platter. Over medium heat, coat pan with 1 tablespoon olive oil, add sausages and cook 2 to 3 minutes per side, to brown. Top pepper mixture with cooked sausages. Sprinkle with crushed red pepper and oregano and garnish with basil leaves.
• If desired, in the same wide skillet, fry eggs sunny side up in a little olive oil to accompany. Season with salt and pepper.

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".

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:

• 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.