Sausage Stuffing Muffin

Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 12


For the Cornbread

  • 1 1/2 cup flour
  • 1 cup cornmeal
  • 1/2 cup sugar
  • 2 tsps baking powder
  • 1 cup buttermilk
  • 2 eggs
  • 1 stick salted butter melted

For the Stew

  • 4 Bad Dawg Original Sausage
  • 1 cup celery diced
  • 1 cup onion diced
  • 1 cup carrot diced
  • 6 cloves garlic shredded
  • 1 tbsp rosemary diced
  • 1 tbsp sage diced/ rubbed
  • 1 tbsp thyme leaves
  • 2 cups heavy cream
  • 1 tsp all-purpose seasoning


For the cornbread (make ahead)

  • Preheat the oven to 400 degrees
  • In a bowl mix together flour, cornmeal, baking powder and baking soda
  • Blend together buttermilk, eggs, and sugar
  • Pour the wet ingredients onto the dry ingredients and stir to combine
  • Lastly stir in the melted butter
  • Pour contents into a baking dish and bake for 30 40 minutes or until a tester comes out clean

For the Stuffing

  • Finely dice all the vegetables and mince the herbs
  • Remove the casing from the sausage and break apart in to small pieces
  • In a hot pan add the sausage and sauté to brown and release some fat
  • Add the vegetables to this reduce the heat to medium low and cover to allow the veggies to soften
  • Season with rosemary, garlic, sage, and thyme
  • Stir in the heavy cream and all-purpose seasoning and set aside
  • Break apart the cooled corn bread into a mixture of crumbs and chunks
  • Add the crumbs to the sausage mixture and mix thoroughly making sure that its completely saturated in the creamy sausage mix
  • Spoon out the mixture packed down into 12 muffin liners
  • Place into a hot 400-degree oven for 30-40 minutes
  • Allow it to cool before removing from the muffin liner and set on a cooling rack to cool