Sausage And Bacon Popovers
Contributed by: Kathryn Hawkins of Crepes, Waffles & Pancakes!
Breakfast and brunch will never be the same again. Nor will main meals, desserts or snack-times. This is a culinary adventure that will take you through the day - even special occasions.
It starts with the basic, simple recipes that make these comfort foods a favorite. But a few extra ingredients take the humble crepe, waffle, or pancake into a realm more exotic and provide fresh inspiration for any restless cook.
- Enjoy Lemon and sultana buttermilk pancakes piping hot from the pan or cold on-the-go.
- Go south-of-the-border with Tex-Mex-style chicken waffles for a hearty main meal.
- Get festive with Thanksgiving pancakes or deep-fried mincemeat pancake pockets.
- Take colorful crepe and fruit skewers on a picnic, or serve them at a child’s party.
- Finish your day with flair and hazelnut waffles with raspberries - drizzled with dark chocolate sauce.
The book includes more than 100 recipes, a brief history of this traditional food, and its regional variations. From the same series as Juice!, Ice Cream!, Soup! and Grill!.
A simple idea that is extremely tasty and reminds me of my childhood. These are little hollow quick breads; they are a perfect snacking size and excellent canapés. Try using vegetarian sausages or chopped vegetables for a veggie version.
- 1 1/4 cups (150g) plain flour
- 1/2 tsp salt
- 3 eggs, beaten
- 1 cup (250 ml) milk
- 1 tsp dried mixed herbs
- 6 strips bacon, halved lengthways
- 24 cocktail sausages
- 3 Tbsp vegetable oil
Sift the flour and salt into a bowl and make a well in the center. Add the eggs, milk and herbs and whisk into the dry ingredients to form a smooth, thin batter. Set aside for 30 minutes.
Cut the bacon strips in half through the middle to create short lengths. Carefully wrap a piece of bacon around each sausage. Cover and chill until you are ready to cook.
Preheat the oven to 375 F/190 C. Spoon 1/2 tsp oil into each hole of a 12-hole, deep muffin tin and place in the oven for 1 minute until hot. Place 2 sausages side by side in each hole and pour over sufficient batter to come three quarters of the way up each hole. Bake in the oven for about 35 minutes, until risen, golden and crisp. Best served warm, with mustard and tomato ketchup on the side.
Reprinted from Crepes, Waffles & Pancakes!: Over 100 Recipes for Hearty Meals, Light Snacks, and Delicious Desserts by Kathryn Hawkins. (May 2006; $15.95US; 1-56148-520-9) Copyright by Good Books (www.goodbks.com). Used by permission. All rights reserved.
Kathryn Hawkins is an experienced food writer and stylist. She has worked on several women's magazines on the full-time staff and now as a freelancer. Kathryn recently moved to Scotland from London, and now works from her beautiful Victorian guesthouse. She plans to open a cooking school and run residential and one-day culinary workshops in the house.
Kathryn enjoys using local produce in her cooking and writes on a wide range of cooking subjects. Her special interests include casual dining, regional food, cakes and baking, kid's cooking, food for health and healthy eating. Kathryn has been writing cookbooks for over a decade and has written several books on healthy eating.
For more information, please visit www.goodbks.com.
Serving Size: Makes 12 Servings