About
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.
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Emma H. favorited Sausage & Wensleydale Beer Muffins
07 May 09:57
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PixieFey commented on Sausage & Wensleydale Beer Muffins
07 May 01:48
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Cat Morley published her project Sausage & Wensleydale Beer Muffins
06 May 09:00
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Step 1Whisk together the flour, baking powder, salt and bacon bits.
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Step 2Slice the Quorn sauces and fry with a little of the butter. Sprinkle with dried rosemary.
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Step 3Mix in the BBQ sauce and cook until browned.
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Step 4Pour in the beer into your mixer.
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Step 5Beat in the egg and soya milk.
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Step 6Mix in the flour mixture.
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Step 7When the sausages have cooked, add the remaining butter and remove from the heat. Leaving the butter to melt for a second.
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Step 8Mix in the sausages, melted butter and crumble in the Wensleydale.
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Step 9Spoon the batter into a greased muffin tin.
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Step 10Sprinkle the tops with a little more dried rosemary and some more bacon bits.
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Step 11Bake at 180'c for half an hour.
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Step 12Leave to cool and enjoy with the rest of the beer.
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