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October 15, 2018

Feel like something different this Thanksgiving? Spice it up with these sweet, savory, and spicy muffins. Instead of making cornbread to use as a stuffing, stuff your muffins with sausage! You don't need a stuffer to make sausage, just ground meat. Once you start experimenting with making your own sausage, you can come up with all kinds of crazy combinations.

For the sausage:
1# ground pork
3 fresh sage leaves, chopped fine
1 tbl Positano chicken rub
Salt and ground white pepper to taste

Mix all ingredients and crumble and cook in a skillet on the stovetop.
Cool and crumble fine

For the muffins:
(Makes 12)

1 cup all purpose flour
1 cup corn meal
1/4 cup light brown sugar
2 tsp baking powder
1/2 tsp salt
Pinch ground white pepper
1 egg
1/2 cup melted butter
1 cup milk
1/2 cup diced roasted, peeled poblano pepper
1/2 cup crumbled goat cheese
1/2 lb sage sausage (save half for another use)

Preheat oven to 400 degrees.
Grease or butter muffin tins generously.
Mix all ingredients without over-mixing.
Fill muffin tins and bake for 12-15 minutes or until just done.
Remove from tins when cool enough to handle.
Serve warm with butter.