Sausage and Tomato Popovers

sausage and tomato popovers

Bite-sized, starring two fry-up favourites and puffed up like mini toad-in-the-holes, these delicious popovers are sure to fly off your breakfast table. 

Prep time: 15 minutes

Cook time: 30 minutes

Servings: 12 people

Preparation

Preheat the oven to gas 7, 220°C, fan 200°C.

Put 2 sausages into each hole of a 12-hole muffin tin and drizzle with the oil.

Bake for 15 minutes, or until lightly golden, turning occasionally.

Meanwhile, sift the flour into a large bowl.

In a measuring jug, measure the milk and then crack in the eggs, mustard (if using) and thyme leaves, season well and whisk together.

Make a well in the centre of the flour and gradually pour in the liquid, whisking until you have a smooth batter.

Once the sausages are golden, remove the tin from the oven and quickly fill each hole with batter.

Put two tomato halves on top of each.

Quickly and carefully put the tin back in the oven and bake for 15 minutes, or until golden and puffed up.

Remove from the tin with a small palette knife and serve hot, scattered with the reserved thyme.  

Ingredients

4 cocktail sausages
2 tbsp olive oil
150g plain flour
150ml semi-skimmed milk
3 eggs
2 tsp wholegrain mustard (optional)
2 sprigs fresh thyme, leaves only, plus extra to garnish
12 cherry tomatoes, halved