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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Sweet Italian Sausage Popovers

on September 4, 2014

2014-09-04 14.06.53

Sweet Italian Sausage Popovers are one of my “go to” appetizers whenever I’m throwing a party. They are great for even Steve and me when we want to just want something delicious while watching a movie.  Let me tell you how I did it.

Sweet Italian Sausage

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First, take the sausage out of its casing. In a large sautèpan on medium-high heat, add olive oil and the bulk sausage. Using a wooden spoon start to break up the sausage in the pam. Once the sausage has browned, 7-10 minutes, add diced sweet onion, diced red bell pepper, minced garlic, Kosher salt. and black pepper. Cook together until the veggies are soft and become nice and brown in color from picking up all the brown bits from the bottom of the pan. Remember, that’s all great flavor and you don’t want to lose any of that extra flavor.

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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. Moving on to the batter.

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

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.

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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.

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Place into a preheated 400-degree F. oven for 10-12 minutes, watching over them carefully. Each oven may vary slightly so keep your eye on them, they cook quickly.

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You can see they rise really well, and they do come out easily. Carefully remove the popovers from the muffin tins right away.  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 popovers are so delicious. These popovers are a hit at my house. The possibilities are endless, sweet or savory, it just depends on whatever kind of ingredients you want to use.

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

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 cracked black pepper
3 cloves garlic, minced
2 tablespoons freshly chopped basil
1 package frozen corn, thawed, 1/2 the package
2 cups shredded Mozzarella cheese, plus extra for topping
2 tablespoons of finely chopped Italian flat-leaf parsley

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:
Preheat oven to 400-degrees F.
First, take the sausage out of its casing. In a large sautèpan on medium-high heat, add olive oil and the bulk sausage. Using a wooden spoon start to break up the sausage in the pam. Once the sausage has browned, 7-10 minutes, add diced sweet onion, diced red bell pepper, minced garlic, Kosher salt. and black pepper. Cook together until the veggies are soft and become nice and brown in color from picking up all the brown 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. Take eggs, whole milk, all-purpose flour, a pinch of Kosher salt, and freshly ground black pepper and add those a blender.

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. Place into a preheated 400-degree F. oven for 10-12 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 popovers are so delicious and a hit in my house. Sweet or savory the possibilities are endless,

 

 

 

 

 

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