Sausage & Wensleydale Beer Muffins

Savoury muffins with Quorn sausage, rosemary, Wensleydale cheese and beer!

https://www.cutoutandkeep.net/projects/sausage-and-wensleydale-beer-muffins • Posted by Cat Morley

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.

You will need

350 g Wholewheat Flour 200 g Wensleydale 40 g Butter 100 ml Soya Milk 100 ml Beer 3 Quorn sausages 1 Egg 4 tbsp Bbq Sauce 2 tbsp Bacon Bits 2 tbsp Rosemary 2 tsp Baking Powder 1 tsp Salt

Project Budget

Time

Difficulty

Description

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.

Instructions

1. 

   Whisk together the flour, baking powder, salt and bacon bits.

2. 

   Slice the Quorn sauces and fry with a little of the butter. Sprinkle with dried rosemary.

3. 

   Mix in the BBQ sauce and cook until browned.

4. 

   Pour in the beer into your mixer.

5. 

   Beat in the egg and soya milk.

6. 

   Mix in the flour mixture.

7. 

   When the sausages have cooked, add the remaining butter and remove from the heat. Leaving the butter to melt for a second.

8. 

   Mix in the sausages, melted butter and crumble in the Wensleydale.

9. 

   Spoon the batter into a greased muffin tin.

10. 

    Sprinkle the tops with a little more dried rosemary and some more bacon bits.

11. 

    Bake at 180'c for half an hour.

12. 

    Leave to cool and enjoy with the rest of the beer.