Sweet Italian Sausage Popovers
Sweet Italian Sausage Popovers are one of my "go-to" appetizers whenever I'm throwing a party.
Equipment
- 2 cupcake pans 12 each
- 1 saute pan 12-inch
- 2 rimmed baking sheet pans
- 1 blender
- 1 chef's knife
- 1 cutting board
Ingredients
- Ingredients for the Popovers:
- 1 tbsp olive oil
- 1 pound sweet Italian sausage Casings removed (5 links)
- 1 sweet onion Diced
- 1 red bell pepper Seeded and diced
- 1 tbsp kosher salt
- 1 tsp black pepper Freshly ground
- 3 cloves garlic Minced
- 2 tbsps fresh basil Finely chopped
- 1 15-ounce package frozen corn Use half for this recipe
- 2 cups shredded mozzarella cheese Plus extra for topping
- 2 tbsps Italian flat-leaf parsley Finely chopped
- Ingredients for the Batter:
- 4 large eggs Room temperature
- 2 cups whole milk
- 1 1/2 cups all-purpose flour
- 1 tbsp kosher salt
- 1 tsp black pepper Freshly ground
Instructions
- Preheat the oven to 400°F.In a large sautè pan over medium-high heat, add olive oil and sausage. Using a wooden spoon, start to break up the sausage in the pan. Cook the sausage until it's no longer pink, 7-10 minutes. Add the onions, diced red bell pepper, minced garlic, kosher salt, and freshly ground black pepper. Cook until the veggies are soft and golden brown, scraping up the bits from the bottom of the pan, around 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 and let the heat warm up the corn. Lastly, off the heat, add fresh chopped basil. That's it; the filling is ready. Transfer the sausage mixture to a paper towel-lined plate to drain off any excess grease. Moving on to the batter.Instructions for the Batter:For a smooth consistency, make sure all the ingredients are at room temperature. In a blender, add the eggs, whole milk, all-purpose flour, kosher salt, and freshly ground black pepper. Blend until smoothIn San Francisco last year, I acquired a measuring spoon for a "pinch,".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 come out easily.Spray each muffin tin with 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 the batter into each muffin tin until they are filled to the top.Set the two muffin pans on two rimmed sheet pans. Bake for 10-12 minutes, watching over them carefully. Each oven may vary slightly, so keep an eye on them; they cook quickly.You can see they rise well, and they 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 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.There you have it, my Sweet Italian Sausage Popovers.
Notes
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value matter to you, I recommend running the ingredients through your preferred online nutritional calculator. Calories and values can vary, depending on the brands you choose.
