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Sausage and tomato popovers recipe
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6 ratings
Bite-sized, starring two fry-up favourites and puffed up like mini toad-in-the-holes, these delicious popovers are sure to fly off your breakfast table. See method
Ingredients
- 24 cocktail sausages
- 2 tbsp olive oil
- 150g plain flour
- 150ml semi-skimmed milk
- 3 eggs
- 2 tsp wholegrain mustard (optional)
- 2 sprigs fresh thyme, leaves only, plus extra to garnish
- 12 cherry tomatoes, halved
Each serving contains
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Energy
660kj
157kcal
8%
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Fat
9g
13%
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Saturates
3g
14%
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Sugars
2g
2%
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Salt
0.5g
8%
of the reference intake
Carbohydrate 11g
Protein 8.5g
Fibre 0.9g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Put 2 sausages into each hole of a 12-hole muffin tin and drizzle with the oil. Bake for 15 mins, or until lightly golden, turning occasionally.
- Meanwhile, sift the flour into a large bowl. In a measuring jug, measure the milk and then crack in the eggs, mustard (if using) and thyme leaves, season well and whisk together. Make a well in the centre of the flour and gradually pour in the liquid, whisking until you have a smooth batter.
- Once the sausages are golden, remove the tin from the oven and quickly fill each hole with batter. Put two tomato halves on top of each.
- Quickly and carefully put the tin back in the oven and bake for 15 mins, or until golden and puffed up. Remove from the tin with a small palette knife and serve hot, scattered with the reserved thyme.
See more Breakfast recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.