Let's Dish With Linda Lou

Where You Taste The Love

Sweet Italian Sausage Popovers


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 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, 1 (12-inch) sautè pan, 2 rimmed sheet pans, blender

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

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

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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Biscuit Pockets


Looking for a dish that’s fast, delicious, and will solve the issue of “leftovers”? This recipe fits the bill. Whether it’s a vegetarian filling like leftover roasted vegetables or a meat-filled version, either will work perfectly for these Biscuit Pockets. 

These Biscuit Pockets are filled with a mix of hot and sweet Italian sausage and mozzarella cheese as my filling. You really could use any leftover filling you have on hand.  All you need is your favorite brand of biscuits in the tube.

Using pretty much the same filling. check out my recipe for Cast Iron Skillet Pull-Apart Stuffed Pizza.



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Stuffing (2)










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Egg Wash


Prep Time: 10 minutes
Cook Time: 33 minutes (this includes the filling)
Total Time: 43 minutes
Yields: 16 Biscuit pockets
Equipment: 2 rimmed baking sheet pans, rolling pin, pastry brush

1 tablespoon of olive oil
1 pound of sweet and/or hot Italian sausage, casings removed
1 tablespoon of dried oregano
2 (8-count) tubes of Pillsbury Grands Southern Homestyle Biscuits
1 onion, diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 Poblano pepper, seeded and diced (substitute green bell pepper)
3 garlic cloves, minced
1 (14.5-ounce) can of fire-roasted tomatoes, drained
1 (8-ounce) package of shredded Mozzarella cheese
all-purpose flour
Marinara sauce, homemade or jarred
*egg wash

Note: Keep dough refrigerated until right before you roll them out.

Preheat oven to 350-degrees F.
Line two baking sheet pans with parchment paper.

Preheat a large sautèpan over medium-high heat. Add olive oil and sausage. Using the back of a wooden spoon break up the sausage. Cook, moving the sausage around, until brown and no longer pink, about 10 to 12 minutes.

In the same sautè pan add all the veggies, Kosher salt, fresh ground black pepper, and dried oregano stir to combine. Cook, stirring frequently until veggies soften, around 3 to 5 minutes. Add the drained fire-roasted tomatoes, reduce the heat to medium-low stirring occasionally, simmer for an additional 10 minutes.

Once finished, using a slotted spoon to drain any excess grease, transfer to a large mixing bowl to cool. Once cooled add the shredded Mozzarella cheese, stir to combine.

Dust a flat surface lightly with all-purpose flour. Roll out each biscuit into a circle, 8-inches in diameter. You want them to be around 1/4-inch in thickness because they will puff up when baked. Add a heaping tablespoon, of your choice, of filling. Brush around the edges with an *egg wash.

Fold the dough over into half-moons and crimp the edges using your fingers. Arrange the Biscuit Pockets onto the parchment paper-lined sheet pans 1 to 2 inches apart. Brush the outsides with the *egg wash. Bake for 12 to 16 minutes or until golden brown.

Bake according to the instruction on the biscuit tube. Serve the Biscuit Pockets with a side marinara sauce. So easy, so YUMMY?

Note: If you wanted to serve these Biscuit Pockets as an appetizer, cut the biscuits in half. Roll the dough out to 4 inches in diameter. Follow the same process as above using half the amount of filling.

*Egg wash: Whisk together 1 beaten egg and a tablespoon of water or milk.

Cast-Iron Skillet Pull-Apart Stuffed Pizza

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