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.
Sausage Corn MuffinsPrint Pin
- 150 to 200 grams Hungarian sausage semi-frozen
- softened butter for greasing
- corn muffin batter MINUS the shredded corn (get the recipe)
- Preheat the oven to 350F.
- 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.
- 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.
- Butter the holes of the muffin pan (no need to if using a non-stick pan).
- 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.
- 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!