Ingredients
- butter
- 2 Tbsp extra virgin olive oil
- 2 sweet or spicy italian sausage links
- 1 red bell pepper, seeded and diced
- 2 cloves garlic, chopped
- 1 cup smoked (or regular) mozzarella, grated
- 4 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1 cup oak aged pale ale or English mild, room temperature
- 1 1/2 cups all-purpose flour
- 2 green onions, green and white portions finely sliced
- 1/4 cup fresh basil
- salt and pepper
- maple syrup and/or pesto
Directions
- To make these popovers, preheat oven to 400°F. Use butter to grease a nonstick muffin or popover pan, set aside.
- In a medium pan, heat olive oil. Remove sausage from casing and add to the pan. As the sausage begins to brown, add bell pepper.
- Season with a pinch of salt. Add garlic and continue to cook until garlic is fragrant and sausage is cooked through.
- Spoon the sausage mixture into each muffin tin and top with grated cheese.
- Use a blender to mix eggs until frothy; add the milk, barrel-aged beer, flour, green onions and basil. Season with salt and pepper. Blend until the mixture comes together. Divide batter amongst muffin tins, filling to just below the rim.
- Bake on the center rack until the popovers puff up and the tops turn golden brown, about 30 to 35 minutes.
- Serve immediately with maple syrup or pesto.
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