Blueberry Corn Muffin With Sweet Sausage

by Caterina Borg, Good Food Gourmet on February 2, 2013

Blueberry Corn Muffin With Sweet SausageThe last item I made this week with sauces from Crazy Bitch Sauce company was something that was a little strange in the planning process, but something that definitely worked and would  love to make again.

I was trying to decide what protein to use for my final recipe, and when I decided on using pork, I knew that I wanted to add something fruity to go with it. Pork is such a great meat to use for these quirky types of applications because it takes up whatever flavor you add to it. I wanted to use pineapple, but my frozen mini blueberries won out, especially since I also had some homemade blueberry jam that my friend Donna had recently given me.

After a whirlwind week of recipe creation using these great sauces, I only had a little hot BBQ sauce left over, so that’s what I was going to use. For the pork of choice, I picked up some tiny brown sugar breakfast links to cut up into small pieces to add to each muffin, but you could also add ground pork too. These were so delicious that it was really hard not to eat more than one..I think I had 3 for breakfast alone.

The addition of the blueberries to the corn muffin base was such a great idea and because they were so tiny, they almost became jam in the baking process. These were such a big hit in my house, and I hope they will rock your world too.

Blueberry Corn Muffin With Sweet Sausage
1 recipe cornbread (this recipe makes about 2 ½ dzn standard size muffins)
1 ½ cup frozen blueberries
1 pack brown sugar sausage links, cut into small pieces
Olive oil
1 cup Hot BBQ Sauce (Crazy Bitch Sauces)
2 tablespoons blueberry jam

Add the olive oil to a medium sized skillet and heat it up then add the small pieces of sausage links. When they have cooked, add the 1 cup of sauce and 2 tablespoons of blueberry jam. Cook all of this together until the sauce has reduced and thickened. Remove the sausage pieces from the sauce and reserve the glaze. While it is still warm, add a little knob of butter to the remaining sauce and set this aside. You will add this to the top of the muffins when they come out of the oven.

Follow the directions to make the cornbread and then add the blueberries and fold in. Add I scoop of batter to well greased muffin tins (you can add paper if you prefer), then top with a few pieces of sausage links and bake at 350°F until golden brown. As soon as they come out of the oven, spoon a little of the reserved glaze on top of each one and allow them to cool slightly before serving.

Add blueberries to the cornbread batter

scoop batter into muffin tins and add glazed sausage link pieces

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