Sausage Roll Muffins
I love British sausage rolls so much, but sometimes they’re a pain to make, especially if making the pastry from scratch. Traditionally they’re a herbed and spiced minced meat sausage roll wrapped in flaky puff pastry. They’re so good and worth the effort but sometimes we simply don’t have the time. That’s when these Sausage Roll Muffins come into the picture. I came across this recipe online one day and knew I had to make them. They bring all of the best parts of a classic sausage roll without all of the effort. They’re great as a breakfast, a midday snack or a light lunch and I highly recommend them!
I hope you give these Sausage Roll Muffins a try. They’re great as a breakfast or midday snack or light lunch with a simple arugula or mixed greens salad. You can also make them vegetarian friendly by using impossible meat instead, if you’re into that sort of thing. Be sure to let me know what you think below and as always, thank you for reading and following along.
Sausage Roll Muffins
Equipment
- Mixing bowls
- Whisk
- Muffin pan
Ingredients
- 1 1/2 cups self-rising flour *See note
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1/4 teaspoon paprika
- 1 1/2 cups grated Cheddar cheese
- 1 small carrot grated
- 1 small zucchini grated
- 1/4 cup sliced fresh chives
- 1 cup buttermilk
- 1 large egg whisked
- 2 hot or mild Italian sausage casing removed
- Tomato chutney or tomato bacon jam for serving
Instructions
- Preheat oven to 400°F. Grease a standard muffin tin with cooking spray or line with paper liners. Set aside.
- In a large bowl, whisk together the flour, salt, pepper, granulated garlic, granulated onion, and paprika. Add the cheese, carrot, zucchini, and chives and stir until just combined.
- Make a well in the center and pour in the buttermilk and egg. Stir until the mixture just comes together and the dry ingredients are evenly moistened. Divide the batter evenly among the prepared muffin tin.
- Divide each sausage into six even pieces. Roll into smooth balls and place on top of the batter in each muffin cup. Bake until golden brown and a toothpick, inserted in the center of the muffin, comes out clean, about 20 minutes. Remove from the oven and allow to cool slightly before serving. Garnish with chives and serve with jam. Enjoy!
