Veggie Sausage Popovers
These savory Yorkshire puddings are a delightful twist on a classic favorite. Filled with hearty slices of vegetarian sausages and vibrant red pepper, these mini bakes are a delicious and comforting option for any meal. They rise beautifully in the oven, creating a golden exterior that encases a tender inside. Enjoy them on their own or pair with a side of beany gravy for a truly satisfying experience.
— Constant Cookbook
Ingredients
- 100g plain flour
- 2 eggs
- 300ml milk
- 2 tbsp olive oil
- 4 cooked vegetarian sausages , thickly sliced
- 1 small red pepper , halved, deseeded and chopped
Instructions
- Heat oven to 220C/fan 200C/gas 7. Sift the flour and a pinch of salt into a large bowl. Make a well in the centre and crack in the eggs. Gradually mix the eggs with the flour, then slowly add the milk until you have a smooth, thin batter. Cover and chill for 30 mins.
- Drizzle the olive oil into 8 wells of a muffin tin. Heat in the oven for 5 mins or until the oil is smoking hot. Season the batter to taste, then carefully pour onto the hot oil. Sprinkle the sausage and pepper pieces over and return to the oven for 25-30 mins until risen and golden. Can be frozen at this stage for up to 1 month. To cook from frozen, cover tightly with foil and re-heat at 200C/fan 180C/gas 6 for 20-25 mins until piping hot. Serve with beany gravy (recipe below).
Cook Time
30M
Prep Time
PT10M
Yield
Serves 2 adults and 2-3 children
Nutrition
- Calories: 314 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 29 grams carbohydrates
- Fiber Content: 3 grams fiber
- Protein Content: 16 grams protein
- Sodium Content: 1.33 milligram of sodium
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