Sausage muffins

Spending time on Tumblr has its benefits (yes, I do have an account there). I come across food blogs I’ve never seen before, get acquainted with other food bloggers and discover dishes that are totally out-of-this-world terrific. For instance, although I have read and heard about “Super Bowl” recipes before, I never knew exactly what they were. Easy to eat food, i.e., can be eaten in front of the television? Or food associated with football because they are usually sold at the stadium?

I still don’t have a clear definition (Super Bowl is a culture thing, after all, I am no wanna-be American and tennis is the only sport I watch on TV) but to answer both questions with a “yes” would be a good approximation, I think. Why do I say that? Because it’s all about the munchies — popcorn, nachos, corn dogs… And they’ve been popping everywhere on the web for the past few weeks. I Googled “Super Bowl 2012″ and the date is February 5. No wonder there’s been a serious onslaught of Super Bowl recipes in food blogs.

What’s really amazing for me, personally, is the amount of variations on those Super Bowl basics. Take corn dogs, for instance. Someone turned them into muffins! How brilliant is that? I’ll never do the Super Bowl thing but those meat-in-a-tube-stuffed muffins I’d serve for breakfast or a mid-afternoon snack any day. I so loved the idea but since I am not enamored of the most available hot dog brands (see the hot dog face-off), I decided I’d make mine with a spicy sausage. Like Hungarian sausage. 

Inspired by a recipe from Iowa Girl Eats.

Recipe: Sausage muffins



  1. Preheat the oven to 350F.
  2. While the sausage is still semi-frozen, peel off the casing (it was something I failed to do and Speedy wasn’t too happy to find tough sausage casing in his muffin). Cut the sausage into 12 equal portions about an inch and a half thick.
  3. Line a baking tray with non-stick paper and arrange the sausage rings in a single layer. Pop into the hot oven for about ten minutes to lightly brown the tops.
  4. Butter the holes of the muffin pan (no need to if using a non-stick pan).
  6. Use an ice cream scoop to uniformly fill the holes to 3/4 their height. Place a piece of sausage at the center pressing it down lightly.
  7. Sausage muffins
  8. Bake the muffins for 25 minutes at 350F. Cool for about five minutes. Run a knife around the muffins to loosen the edges to release them from the pan. Muffins are best while still hot and the edges are crisp so don’t allow them to cool before serving. You may sprinkle them with shredded cheese, if you like. I like!

Preparation time: 15 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 12 muffins


  1. karen says

    Miss Connie,

    Have you heard of Pinterest? That’s where I got cool recipes from (among other awesome things). If you don’t have an account yet and want one, I can send you an invite (they don’t allow self-registration yet and requesting one can take a while).

  2. Malou says

    Miss Connie, have you been to Tastespotting? It’s a website that compiles new food blog entries in a thumbnail format. Really nice and the pictures posted by the bloggers are so mouth-watering. It’s my go-to site for food ideas. :-)

  3. says

    Sa photo pa lang mukhang masarap na. Madam Connie, you’re oozing with awesome cooking ideas …..siguro kung business nyo ito, i’m sure you’re a successful entrepreneur by this time …ala Martha Stewart.

  4. Sharon says

    Oh isn’t that gorgeous? Simple yet brilliant! :-D I can’t wait to try these on my hubby, who LOVES corn dogs. He goes to festivals just to have them! Your version, Mrs Connie, kinda reminds me of McDonalds’ sausage Mcmuffins but yours looks infinitely better of course! For one thing you use real meat hehehe! And thanks for mentioning Foodgawker and Tastespotting, have not been to those sites before. Wow, food blog readers’ heaven! :-D

  5. says

    i am thrill with this! i’ll gonna make it as snack for sure my daughter will like it ( mahilig sa hotdog o sausage ) perfect for miryenda! :)