A light popover is filled with sausage and brown-sugar and cinnamon coated apples in this breakfast dish that will impress your whole family.
This was a special holiday breakfast when I was a kid, Thanksgiving or Christmas to be exact. The smell of the apples and sausage coated in cinnamon and brown sugar takes me straight back to mom’s kitchen. And as a kid, it was good enough to tear us away from gifts and holiday excitement. Mom would double the recipe and make the popover in a 9×13 baking dish, loading it with Granny Smith apples and sausage. So when I got a few tart green apples in my Dreyer Farms CSA, this dish immediately came to mind. My husband has had my mom’s a few times and loves it and my girls gobbled it up too, although they liked the popover and sausage better than the tart apples.
If you want to do some of the prep ahead for this, make the popover batter and refrigerate it overnight. You can also cook the sausages ahead and warm them when ready to serve. But the popover and apples are best cooked just before serving.
- 2 eggs
- ¼ tsp. salt
- ½ c. half and half
- ½ c. flour
- 1 ½ Tbsp. butter
- 1 lb. Granny Smith apples, cored (about 3 medium)
- ¼ c. butter
- 1 Tbsp. brown sugar, packed
- 1 tsp. cinnamon
- 8 pork breakfast sausages, cooked
- Preheat oven to 400°F.
- Beat eggs, salt, half and half, and flour until smooth. In oven, melt butter in 9” pie plate or square baking dish until sizzling hot. Swirl to coat. Immediately add batter. Place in oven and bake for 20 minutes or until popover puffs up, golden brown and firm.
- Cut ends from apples and slice each apple in 4 rings. In skillet, melt butter; add sugar and cinnamon. Add layer of apple slices. Turn once and cook until golden, not soft.
- When popover is cooked, pour apples with sauce and sausages into pancake and serve.