Sausage muffins
Votes: 2
Time: 30 min.
Complexity: easily
Quantity: 36 pcs.
Complexity: easily
Quantity: 36 pcs.
Sausage Muffins - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cups stone-ground corn flour
- 0.5 cups wheat flour
- 3 tablespoons of sugar
- 0.5 tsp fine salt
- 0.5 tsp baking soda
- 2 large eggs
- 1 cup of sour milk
- 3 tablespoons melted butter
- 8 beef hot dog sausages, 6 inches long, ends trimmed and cut into quarters
- 3 tbsp. pickled cucumber sauce
- You will need: three 12-piece mini muffin pans
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Cooking the dish according to the recipe:
- Preheat oven to 220°C. Place muffin tins in the oven to preheat.
You'll need two bowls to make the cornbread dough. In one bowl, combine the cornmeal, sugar, flour, salt, and baking soda. In the other, combine the eggs, sour milk, and melted butter. Pour the liquid ingredients into the dry mixture and stir. - Remove the muffin tins from the oven. Carefully fill each tin halfway with batter. Place a piece of sausage and 0.25 teaspoon of the dressing in the center of each muffin.
Bake until golden brown, 7-10 minutes. Serve with mustard or ketchup.
Recipe Sausages in a fur coat.
Author of the recipe - Damaris Phillips is a chef and cooking show host.
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