Berry sausage muffins

You know those frozen corn dog things that are sausage links wrapped in pancake batter? Well I love them. I mean I could eat them everyday. I'm usually not a a huge fan of sausage, #teambacon, but when it's covered in a sweet batter I just can't help myself. It's that salty/sweet thing that is just irresistible. For awhile the gas station QT had these blueberry sausage breakfast rollers that were so good. I was seriously crushed when they stopped carrying them. 

All that to say, one day I was walking down the frozen food aisle at the grocery store and as I stared longingly at the Jimmy Dean Very Berry Pancake & Sausage on a stick box I decided I needed to just learn how to make them at home. (That's how a lot of my cooking comes about by the way. I eat something I like and then try to recreate it.) I've got to be honest and say that the thought of frying up pancake corn dogs just seemed like too much work. I wanted something simple that even the laziest person could make. And then the light bulb went off...muffin mix. Now I hear what you're saying, muffins are not the same thing as pancakes and I totally agree, but those little $1 packs of muffin mix were the perfect simple solution. 

I tried a few different options and this was the best way that I came up with. Every time I make them my husband says "These are terrible. You shouldn't eat any. " as he stuffs 3 in his mouth at a time. They taste great at room temperature and hold up well after being refrigerated. Make an extra big batch and eat from it all week! 

Start by cooking the sausage. Cut each sausage patty into 3 equal pieces. By starting with 8 pre-made patties, you'll wind up with 24 pieces. Roll each piece into a small ball and cook in a skillet. Each ball should be browned on all sides and mostly cooked. They will finish cooking in the oven.

Drain the balls on a paper towel lined plate and allow them to cool off while starting on the muffin mix.

Preheat the oven  and make the mix according to package directions.

Spray down a mini muffin pan with preferred choice of cooking spray. Spoon a small bit of the muffin mix into each hole of the pan. I used a teaspoon amount. (Not the measuring spoon kind, but an actual teaspoon.)  After each cup is filled smush a piece of the sausage down into it. 

Cover each piece of sausage with the remaining muffin batter. It will probably get a little messy, but try to cover the sausage entirely while  not overflowing the muffin cup.

Bake until the tops of the muffins are brown. That took about 10 minutes in my oven. Do not set a timer based off of the package directions. These muffins do not need to bake as long and will burn if you don't check on them earlier. 

{Makes 24 mini muffins}

INGREDIENTS

8 count package of pre-made (uncooked) sausage patties

1 bag of favorite muffin mix

INSTRUCTIONS

1) Cut sausage patties into 24 equal pieces.

2) Roll each piece into small ball and cook in a skillet.

3) Drain sausage balls on paper towels. Allow to cool down some.

4) Preheat oven & make muffin mix according to directions on back of package.

5) Spoon a small amount of muffin batter into greased mini muffin tin.

6) Place one sausage piece in each of the muffin cups. Cover with remaining muffin batter.

7) Bake until muffin tops are slightly browned. About 10 minutes depending on the oven.

8) Allow to cool for a few minutes then remove from pan and enjoy! Refrigerate any leftovers.

***If a higher ratio of muffin is desired, make the pieces of sausage smaller. There will be some left over this way, but when is extra sausage a bad thing.