Veggie Sausage Popovers – a delicious recipe with flour, eggs, milk, olive oil, vegetarian sausages, red pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat oven to 220C/fan 200C/gas
2
Sift the flour and a pinch of salt into a large bowl.
3
Make a well in the centre and crack in the eggs.
4
Gradually mix the eggs with the flour, then slowly add the milk until you have a smooth, thin batter.
5
Cover and chill for 30 minutes.
6
Drizzle the olive oil into 8 wells of a muffin tin.
7
Heat in the oven for 5 mins or until the oil is smoking hot.
8
Season the batter to taste, then carefully pour onto the hot oil.
9
Sprinkle the sausage and pepper pieces over and return to the oven for 25-30 mins until risen and golden.
10
Can be frozen at this stage for up to 1 month.
11
To cook from frozen, cover tightly with foil and re-heat at 200C/fan 180C/gas 6 for 20-25 mins until piping hot.
279
kcal
Calories
15
g
Fat
24
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 100 g plain flour, 2 eggs, 300 ml milk, 2 tablespoons olive oil, and more.
Yes, Veggie Sausage Popovers falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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