Hot Pepper Chipolata Popovers

    40 min

    Children love toad-in-the-hole, and here the popular dish has been zipped up with hot pepper and with sweet cherry tomatoes for extra flavour. Serve with finely shredded stir-fried cabbage or broccoli. Delicious!

    1 person made this

    Serves: 4 

    • 2 tbsp sunflower oil
    • 12 good-quality pork chipolatas, halved
    • 200g cherry tomatoes, halved
    • 115g plain flour
    • 2 eggs
    • 300ml semi-skimmed milk
    • 1½ tsp West Indian hot pepper sauce

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Bake the chipolatas and tomatoes Preheat the oven to 220°C (200°C fan oven), gas 7. Brush a 12 cup deep bun tin or muffin pan with the oil and heat in the oven until hot. Add the sausages, placing two halves in each cup. Bake for 5 minutes. Turn the sausages then divide the tomato halves among the cups and bake for a further 2 minutes.
    2. Make the batter While the chipolatas are cooking, put the flour, eggs, milk, hot pepper sauce and seasoning in a bowl and beat until smooth and bubbly.
    3. Bake the popovers Remove the bun tin from the oven and quickly pour a little of the batter into each cup. Return to the oven and bake for 20 minutes or until well risen and golden brown. Serve immediately.

    Cooking tips

    *Try some of the unusual chipolatas available, such as a pack of mixed types. Or use smaller cocktail sausages instead of chipolatas. *For an extra-light batter, use half milk and half water instead of all milk.

    …another idea

    Beefy onion popovers: Omit the chipolatas and tomatoes from the basic recipe. Put 350g lean minced beef into a heavy-based pan and fry with 1 small sliced red onion for 3-4 minutes or until lightly browned. Season and stir in 1 tsp mixed dried herbs. Divide among the oiled bun-tin cups and bake in the preheated oven for 5 minutes. Make the batter as step 2, replacing the hot pepper sauce with 1 tbsp Worcestershire sauce, then pour into the tin around the meat mixture. Bake for 20-25 minutes.

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