back to the pop overs....

[monster2]

I made Giada's sausage popovers.... but they didn't pop, I suspect it's b/c of all the stuff in them?  I had one muffin tin that just had batter b/c I ran out of stuff and that one "popped" a ton, what do you all think?  The flavor was great but they didn't look super pretty

http://www.foodnetwork.com/recipes/giada-de-laurentiis/breakfast-popovers-with-italian-sausage-recipe/index.html

[caribougrrl]

there is a lot of stuff in them, which could weigh them down too much

I assume your pans were very hot and the fat was hot when you poured the batter in?  I also find opening the oven during cooking can collapse them

[pfunksbn]

Google "yorkshire pudding" and follow directions accordingly.

But yes, caribougrrl is right that the pan & grease must be very very hot before you add the batter.  My Welsh MIL assures me that is the secret.