Andouille sausages are baked in a simple popover batter to make this Cajun version of the classic British dish.
Serve this delicious dish as part of a breakfast or brunch, or serve with onion gravy or a plain brown gravy (homemade or purchased) for a more classic version.
- 1 1/2 cups flour (all-purpose)
- 1/2 teaspoon salt (kosher)
- 1/2 teaspoon Cajun seasoning
- 1/8 teaspoon black pepper (freshly ground)
- 3 large eggs (beaten)
- 1 1/2 cups milk
- 2 tablespoons butter (melted)
- 1 teaspoon vegetable oil (for the baking dish)
- 6 sausages (Cajun style andouille)*
Heat the oven to 425° F (220° C/Gas 7).
In a large mixing bowl, whisk the flour with the salt, Cajun seasoning, and a pinch of pepper. Make a well in the center of the dry mixture. Add the eggs, milk, and melted butter to the center well and whisk into the flour mixture until you have a smooth batter. Cover the bowl and set aside while you brown the sausages.
Arrange the sausages in an oiled 2- to 2 1/2-quart shallow baking dish.
Bake the sausages in the preheated oven for 12 to 15 minutes, turning to brown both sides.
Carefully remove the baking dish with the sausages and set it on a metal rack. Quickly pour the batter into the hot dish over the sausages. Return the pan to the oven and bake for about 25 to 35 minutes, or until the batter is cooked, puffy, and golden brown. A knife inserted into the center of the batter should come out clean.
*This could also be made with smoked Andouille sausages, Toulouse sausages, or the traditional British bangers.