Let's Dish With Linda Lou

Where You Taste The Love

Sweet Italian Sausage Popovers

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Sweet Italian Sausage Popovers are one of my “go-to” appetizers whenever I’m throwing a party. They’re great for even Steve and me when we want to just want something we can snack on while watching a TV.

These little popovers are so delicious. The possibilities are endless, sweet, or savory, it just depends on whatever kind of ingredients you want to use.

Let me show you how easy this dish is to make.

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Flat Leaf Italian Parsley

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Sweet Basil (2)

Roasted Red Pepper Alfredo With Sweet Italian Sausage (27)

Sweet Italian Sausage Popover Filling

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Prep Time: 15 to 18 minutes (includes preparing sausage mixture, and batter)
Cook Time: 10 to 12 minutes
Total Time: 30 minutes
Yields: 24 popovers
Equipment: 2 muffin tins, large sautèpan, 2 rimmed sheet pans, blender

Ingredients:
1 tablespoon olive oil
1 pound sweet Italian sausage, casings removed
1 sweet onion, diced
1 red bell pepper, diced
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
3 cloves garlic, minced
2 tablespoons of fresh basil, finely chopped
1 package frozen corn, thawed, 1/2 the package
2 cups shredded Mozzarella cheese, plus extra for topping
2 tablespoons of Italian flat-leaf parsley, finely chopped

Batter:
4 large eggs, room temperature
2 cups whole milk
1 1/2 cups all-purpose flour
pinch Kosher salt
pinch freshly ground black pepper

Directions:
Preheatovento400-degrees F.
In a large sautè pan over medium-high heat, add olive oil and the sausage. Using a wooden spoon start to break up the sausage in the pan. Cook the sausage until it’s no longer pink, 7 to 10 minutes. Add the onions, diced red bell pepper, minced garlic, Kosher salt. and fresh ground black pepper. Cook together until the veggies are soft and become golden brown in color from picking up all the bits from the bottom of the pan, another 5 minutes. Remember, that’s all great flavor. You don’t want to lose any of that extra flavor.

Next, add half a package of thawed frozen corn, for more color and sweetness. Stir that through and let the heat just warm up the corn. Lastly, off the heat, add chopped fresh basil. That’s it, the filling is ready. Transfer the sausage mixture to a plate lined with a paper towel, allowing any excess grease to drain. Moving on to the batter.

You want to have all the ingredients at room temperature to ensure the batter has a smooth consistency. In a blender, add the eggs, whole milk, all-purpose flour, a pinch of Kosher salt, and freshly ground black pepper. Blend until smooth

Funny thing. I actually have a measuring spoon for a “pinch” that I bought in San Francisco last year.

Anyway, the picture above is what the batter will look like when you’re done. Next, spray a muffin pan with non-stick cooking spray to ensure the popovers will come out easily.

Spray each of the muffin tins with a non-stick cooking spray. Place a tablespoon or two of the sausage filling in the bottom of each one of the muffin tins. Oh did I forget to mention that there’s cheese? Yes, shredded Mozzarella. Finally, top each one with a little cheese.

Carefully spoon in the batter into each of the muffin tins until they are filled to the top.

Set the two muffin tin pans onto two rimmed sheet pans. Bake for 10 to 12 minutes, watching over them carefully. Each oven may vary slightly so keep your eye on them, they cook quickly.

You can see they rise really well, and they do come out easily. Carefully remove popovers from the muffin tins. Transfer the Sweet Italian Sausage Popovers to a large serving platter. Sprinkle the tops with a little more of the shredded Mozzarella cheese and some freshly chopped Italian flat-leaf parsley.

Serve warm or at room temperature.

These little Sweet Italian Sausage Popovers are so delicious and a hit in my house. Sweet or savory the possibilities are endless.

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Homemade Pie Crust

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Homemade Pie Crust

I thought I would share my Homemade Pie Crust recipe with you. I find when I’m talking to people about making pies, they all say they would rather buy the store-bought pie crust than to make it. Now, there are some perfectly good ready-made pie crusts out there, but there is nothing better than making your own.

Listen, it’s not hard to make your own pie crust, and the best thing is, you can do it in advance. You can freeze them too!

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Homemade Pie Crust (3)

Homemade Pie Crust (1)

Homemade Pie Crust (2)

Homemade Pie Crust (3)

 

 

Prep Time: 15 minutes
Inactive Prep Time: 30 minutes
Total Time: 45 minutes
Yields: 2 10-inch pie crusts
Equipment: food processor, rolling pin

Ingredients:
3 cups of all-purpose flour
1 1/2 sticks of diced cold unsalted butter
1/3 of a cup of diced vegetable shortening
3 tablespoons of granulated
1 teaspoon of Kosher salt.
2 teaspoons of apple cider vinegar, chilled
4 to 6 tablespoons of ice water

Directions:
Into the food processor add the flour, salt, and sugar and just pulse until all the ingredients are mixed through, a couple of times will do it.

Next, add in the diced shortening and butter. You want to pulse this until the flour looks like bits of pea-size butter and shortening pieces are running all through the flour. Pulse about 8 to 10 times.

After the flour looks like the picture above,  place the lid back on, and with the machine running, through the feed tube at the top, add the apple cider vinegar first, then pour the ice water in slowly. Your only going to add enough water just until the dough comes together. Sometimes it will take anywhere between 4 to 6 tablespoons of the ice water.

Dump the dough out onto your floured board. Be careful to remove the blade first.

With your hands, form the dough into a ball, then flatten into a disk-like above and that’s it. Now just wrap the dough in some plastic wrap and place it into the frig for at least 1/2 an hour.

Once you’ve done this one time, you’ll see how easy making your own pie crust is, and better than that is, how good it tastes.

After you’ve made your dough, you want to wrap it well in plastic wrap. Then let it rest in the frig for 1/2 an hour before placing the dough into a resealable bag. Make sure you let all the air out for longer shelf life.

Note: I like to date any dough I’ve frozen so if I have more than one I know they’ll be rotated  When your ready to use your dough, transfer to the frig the night before so it will be ready for you to use.

Roll out dough on a floured surface. Using a rolling pin, apply even pressure and gently roll it from the center out, turning the dough about a quarter turn after a few rolls. Remember to flour your surface and the top of the dough as needed to prevent the dough from sticking.

You’ll want to roll your dough out to about 12 inches in diameter. Use a ruler to make sure. Roll the dough up around the rolling pin, then move the pin over to the pie plate, and unroll.  This is the perfect size for a 9-inch pie plate, so you have a little overhang and have enough dough to flute the edges. Cut off the excess, leaving about a 1-inch overhang. then just fold the overhang under so that there is enough to flute the edges.

Bake Pie Crust:
Preheat oven to 375-degrees F.
Note:  Make sure to chill the pie shell before baking. This ensures the edges will not shrink.
Whether you’re fully baking or partially baking the pie crust it comes down to the length of oven time. That’s the difference between a partially blind-baked pie crust or a fully blind-baked pie crust. 

Snugly cover the edges of the dough using a silicone cover or with foil. Line the bottom with parchment paper and fill the pie with dried beans. Make sure the pie weights are evenly distributed. Bake with pie weights for 20 minutes, or until a crimped edge is set but not browned. Remove from the oven. Liftoff the parchment paper with dried beans, keeping the cover on around the crimped edges.

*Dock with a fork around the bottom of the pie crust to prevent bubbling and return to the oven. To complete the *blind baking process (partially baked pie crust), return to the oven and bake for another 5 minutes or until the bottom of the crust looks dry.

For a fully blind-baked pie crust, return to oven and allow to bake for 15 to 20 minutes longer, or until bottom crust is golden brown and cooked through.

*Dock: Pricking holes in the rolled-out pie dough allows the steam to escape while it’s baking. Without this, the steam would puff up in bubbles and pockets throughout the crust.

*Blind Baking: Sometimes called pre-baking, is the process of baking a pie crust or other pastry without the filling. Blind baking a pie crust is necessary when it will be filled with an unbaked filling (such as pudding or cream pies) in which case the crust must be fully baked.

Note: For best results, use the frozen pie dough or frozen pie crusts within 3 months. You can also refrigerate unbaked pie dough or unbaked pie crust for up to 3 days. Keep tightly covered with aluminum foil or plastic wrap.

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