Anna's Apple Chicken Sausage Popovers
June 15, 2015
"My granddaughter Anna (10) made these for dinner. They are like Toad in the Hole. This is great with a light salad. And I thought I would post her recipe here for you to enjoy too! The recipe says it makes 12 popovers. But that is relative to the size of the muffin tins. NOTE: Apple Chicken Sausages not included in the Nutritional Facts"
- ONION GRAVY
- Serving Size: 1 (88.7 g)
- Calories 148.7
- Total Fat - 8.8 g
- Saturated Fat - 2.2 g
- Cholesterol - 56.9 mg
- Sodium - 236.1 mg
- Total Carbohydrate - 12.7 g
- Dietary Fiber - 0.5 g
- Sugars - 1.7 g
- Protein - 4.6 g
- Calcium - 37.7 mg
- Iron - 0.6 mg
- Vitamin C - 0.7 mg
- Thiamin - 0 mg
Preheat oven to 425F.
Sift the flour and salt into a bowl and make a hole in the centre.
Crack the eggs and add them, one at a time.
Using a whisk, beat the milk into the eggs and flour until you have a smooth batter, with no lumps.
Stir in the chives and mustard if using.
Add 1 tsp of oil to each muffin cup and heat the tray in the oven for 3 minutes
Take the hot tray out of the oven and add some sausage to each each hole.
Put the tray back into the oven for 4 minutes.
Remove tray and half-fill each hole with batter.
Put it back in the oven and cook for 18-20 minutes.
Meanwhile, heat the oil in the saucepan and stir in the brown sugar, onion and vinegar.
Gently cook the onion for 10 minutes until soft and browned.
Spoon the onion out of the pan onto a plate and melt the butter in the same pan.
Add the flour and stir for 30 seconds, or until browned.
Add the stock and bring it to a boil.
Boil for 1 minute, and then add the onion.
Lower the heat and the simmer for 10 minutes or until thickened.
Tips & Variations
No special items needed.