Sausage and tomato popovers recipe
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- Serves 12 (makes 12)
- 15 mins to prepare and 30 mins to cook
- 157 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 660kJ 157.0kcal
- Fat
- 9g
- Saturates
- 3g
- Salt
- 0.4g
- Sugars
- 2g
of the Reference intake
Carbohydrate 11.0gProtein 8.5gFibre 0.9g
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- 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 .
