Apple and Chicken Sausage Popovers


  • Butter to grease muffin tin (or vegan spread)
  • 2 tbsp extra virgin olive oil
  • 1/4 cup finely diced shallot
  • 2 links chicken-apple sausage, casings removed (about 3/4 pound)*
  • 1 Stemilt apple, peeled, cored and diced (about 1 cup diced)
  • 1 1/2 tsp kosher salt
  • 1 tsp ground black pepper
  • 2 cups milk (or soymilk)
  • 4 eggs
  • 1 1/2 cups all-purpose flour
  • Pure maple syrup
  • Powdered sugar

Apple and Chicken Sausage Popovers

  • Yield
    6 servings
  • Prep time
  • Cook time
  • Level

Delicate, fluffy popovers are the perfect breakfast treat; one puffy little package that brilliantly welcomes a melding of just about whatever flavors you crave… sweet, savory… or a mix of the two.

Think pancakes and bacon, chicken and waffles, or even Monte Cristo sandwiches. Each of these partnering’s beautifully combines the sweet and savory characteristics of their pairings.

In this recipe, a golden sauté of chicken-apple sausage, onion and Stemilt apples is nestled inside these breakfast popovers, perfectly balancing the yin and yang of the sweet-savory spectrum… especially when topped with a drizzle of pure maple syrup and a light dusting of powdered sugar. They make an easy, delicious and beautiful breakfast plating any day of the week.

This recipe originally appeared on The Stem, an inspiring blog for cooking with fresh fruit, by Stemilt Growers. Read the full post here.


  1. Preheat oven to 400 degrees F.
  2. Heat olive oil in a skillet over medium heat. Add shallots to pan and sauté until just translucent; about 1 minute. Add apple and sausage. Break up sausage with a wooden spoon. Add 1 teaspoon salt and black pepper. Sauté mixture until golden brown, stirring intermittently; about 8 to 10 minutes.
  3. Meanwhile, blend eggs in an electric blender until just frothy; about 30-45 seconds. Add flour, ½ teaspoon salt and milk (or soymilk); blend for another 20-30 seconds, until just combined. This makes about 32 ounces. Set aside.
  4. Lightly butter insides of a large six-cup muffin tin. Spoon 2 to 3 tablespoons of sausage mixture into each muffin cup, using all of mixture equally portioned among cups. Pour egg batter over sausage mixture, filling each cup to just below the rim. (Note: you may have a few ounces left over.)
  5. Position oven rack in center of oven. Place muffin tin in oven and bake for 35 to 40 minutes, until golden and puffy. Serve immediately with pure maple syrup and powdered sugar (note: use sifter to delicately apply sugar.)

* To easily remove meat from casing, hold sausage firmly in center and gently squeeze out each side to push filling out and into skillet. Discard casings.

Nutritional Information

Per Serving

Calories: 362.8 (17.4% from fat), Fat Content: 7.0 g (sat 2.1 g, poly 1.3 g, mono 1.6 g), Protein Content: 15.4 g, Carbohydrate Content: 61.2 g, Fiber Content: 1.7 g, Sugar Content: 29.2 g, Cholesterol Content: 144.9 mg, Potassium Content: 221.8 mg, Sodium Content: 825.2 mg.