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When I opened up the fridge for the required eggs, etc. I spied the delicious leftover Sausage and Peppers that she had made for dinner the night before last and some fresh orange juice.
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My thinking went like this:
I love orange sauce with pork, my husband loves sausages for breakfast; why not Sausage Popovers with an orange juice (instead of milk) base?
I ended up using the mini-tins (I have a thing for small food, what a caterer-head I am), and they were perfect for keeping it easy to pick up and nibble while reading the paper, checking emails, etc.
I may try the ratio again, but add more fat content like most popover recipes contain. Without the cream that would've been in the milk and a little more fat, it was missing some of the "over the top pop", but were scrumptious regardless - according to my sweet hubby.
I'm actually more of a vegetable, grains and fruit person than a meat person, but when we visit Chicago I end up eating more meat in a few days than in a few months at home in California. A few hours after our Sausage Orange Popovers it started snowing again.
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Then, spent the rest of the afternoon in the Museum of Science and Industry.
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RECIPE: SAUSAGE AND ORANGE POP-OVERS
(I wanted to make only a few, so increase if needed)
1/2 cup orange juice
1 egg
scant 1/4 cup flour
salt/pepper
1/4 cup chopped fine, fully cooked spicy sausage
1 Tbl. melted butter for pan
In a bowl, beat egg with orange juice, salt and pepper.
Add flour and sausage; mix well.
Drizzle melted butter into mini muffin tin (makes about 8)
Pour about 3/4 full into 8 places in muffin tin.
Cook in preheated oven at 450F for 5 minutes, reduce to 325F - cook for 15 minutes.
3 comments:
oooo that looks yummy. I might try it with some veggie sausage. Tofurkey makes some really good ones. I love the orange juice idea too.
Mmmmm I love popovers!
Can't wait to see what you make for the CanJam!
wow such a beautiful popovers, just lovely.
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