Ingredients
8 ounces smoked sausage
1 cup all-purpose flour
34 cup yellow cornmeal
14 cup sugar
1 tablespoon baking powder
1 cup buttermilk
14 cup vegetable oil
2 eggs, beaten
Method
Sources
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Cloche + smoker — dramatic cocktail and dessert smoking
Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Cloche + smoker — dramatic cocktail and dessert smoking
Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Preheat oven to 375; line muffin tin with paper-liners. Cut sausage into quarters lengthwise; then cut crosswise into 1/2-inch pieces. Brown the sausage in a skillet over medium heat; transfer sausage to paper-towel lined plate to drain. In a large mixing bowl, combine the flour, cornmeal, sugar, and baking powder. Add in the buttermilk, oil, eggs, and sausage; stir just until blended. Spoon batter into prepared muffin tin, filling cups 3/4 full. Bake for 15 minutes or until golden brown.