Sausage Popovers/Yorkshire Puddings
Classic popovers, made a little more hearty by the addition of sausage.
Ingredients
- 4 eggs
- 1 ½ cups flour
- 1 cup milk
- ½ cup heavy cream (can substitute regular milk)
- ½ teaspoon salt
- ¼ cup bacon grease, lard, or butter
- ½ lb ground breakfast sausage
- 2 Tbl flour (to coat sausage)
Instructions
- Brown the sausage, and set aside to cool.
- Whisk the milk, cream, eggs, flour, and salt together until completely smooth. You can also run it through a blender for 30 seconds-1 minute. Cover and allow the mixture to rest in the refrigerator for 1-12 hours. Overnight in the fridge is fine.
- Preheat the oven to 450℉. Add 1t lard, bacon grease, or butter to each of the cups of your popover or muffin pan. Then pour in your batter until it's about ½ full.
- Toss the sausage in the 2 Tbl flour to coat them. This keeps the sausage from sinking to the bottom. Then put 1 Tbl of the sausage on top of the batter in each cup.
- Bake for 20-25 minutes, until they have risen drastically and are browned to your liking. Serve hot or cooled.