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Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 25 mins

Serves: 12

Savoury muffins with Quorn sausage, rosemary, Wensleydale cheese and beer!
Baked using Wild Goose Chase from The Wild Beer Co, these muffins are hearty and delicious, stuffed with BBQ Quorn sausages and Wensleydale cheese, making them the perfect snack to wash down with your beer.

Posted by Cat Morley from London, United Kingdom • Published 6th May 2016 • See Cat Morley's 1146 projects »

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Emma H. favorited Sausage & Wensleydale Beer Muffins 07 May 09:57
PixieFey commented on Sausage & Wensleydale Beer Muffins 07 May 01:48
Cat Morley published her project Sausage & Wensleydale Beer Muffins 06 May 09:00

Step 1
Whisk together the flour, baking powder, salt and bacon bits.
Step 2
Slice the Quorn sauces and fry with a little of the butter. Sprinkle with dried rosemary.
Step 3
Mix in the BBQ sauce and cook until browned.
Step 4
Pour in the beer into your mixer.
Step 5
Beat in the egg and soya milk.
Step 6
Mix in the flour mixture.
Step 7
When the sausages have cooked, add the remaining butter and remove from the heat. Leaving the butter to melt for a second.
Step 8
Mix in the sausages, melted butter and crumble in the Wensleydale.
Step 9
Spoon the batter into a greased muffin tin.
Step 10
Sprinkle the tops with a little more dried rosemary and some more bacon bits.
Step 11
Bake at 180'c for half an hour.
Step 12
Leave to cool and enjoy with the rest of the beer.