Sausage Corn Muffins

Sausage Corn Muffins

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins
Author Connie Veneracion


  • 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).
  • Sausage Corn Muffins
  • 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.
  • Sausage Corn Muffins
  • 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!