Thursday, December 22, 2016

Sausage Cupcakes : For that special brunch.

A quick and simple idea for that occasional breakfast or brunch where you indulgence in good delicious food without bothering much about the calories. It is a cup cake, but not the sweet regular ones that we know about, it’s a cup cake with sausages in them. I must say I was inspired by salted cakes with ham and cheese in them which are rather popular in France. Here I removed the flour as well and thus my cup cakes are really simple and trust me, they are truly savory to start your mornings with.

Ingredients for 6 cup cakes.

Eggs: 4
Sausages: 3 (I used the French pork sausages Chipolata which are similar to the Italian sausage)
Unsalted Butter: 5 gms
Olive oil: 2 teaspoon
Dried thyme: 1/3 teaspoon
Freshly ground black pepper: 1/3 teaspoon
Grated Emmental cheese: 20 grams
Salt to taste

Procedure

Add the olive oil to a deep bottomed non-stick frying pan. Place the sausages.
Cover and cook for 4-5 minutes each side. 
Break the eggs and place it in a bowl. Season it with salt and pepper and beat it nicely with a fork.
Add the dried thyme and beat it again. 
Chop the fried sausages into thin slices. 
Butter a non-stick cupcake mold.
Place around 5 pieces of sausage in each mold in a circular pattern.
Pour the beaten eggs on top of the sausages in each mold. 
Sprinkle grated emmental cheese in each mold.
Place the moulds in a preheated oven (at 180°C/356°F) and bake it for 15 minutes at 180°C. 
When each cupcake has risen about half way from its mould, it is ready to be taken out.
Take it out and let it sit for about 10 minutes in the mould. The cupcakes will reduce and fall on itself. 
Now it is ready to be taken out from the mould.
Serve it with ketchup and devour. 
Bon appetit. 



  
Printable Recipe


Sausage Cupcakes

Calories per serving: 100 cal

It is a cup cake, but not the sweet regular ones that we know about, it’s a cup cake with sausages in them.

Ingredients:
  • Eggs: 4
  • Sausages: 3
  • Unsalted Butter: 5 gms
  • Olive oil: 2 teaspoon
  • Dried thyme: 1/3 teaspoon
  • Freshly ground black pepper: 1/3 teaspoon
  • Grated Emmental cheese: 20 grams
  • Salt to taste
Instructions:
  1. Add the olive oil to a deep bottomed non-stick frying pan. Place the sausages.
  2. Cover and cook for 4-5 minutes each side.
  3. Break the eggs and place it in a bowl. Season it with salt and pepper and beat it nicely with a fork.
  4. Add the dried thyme and beat it again.
  5. Chop the fried sausages into thin slices.
  6. Butter a non-stick cupcake mold.
  7. Place around 5 pieces of sausage in each mold in a circular pattern.
  8. Pour the beaten eggs on top of the sausages in each mold.
  9. Sprinkle grated emmental cheese in each mold.
  10. Place the moulds in a preheated oven (at 180°C/356°F) and bake it for 15 minutes at 180°C.
  11. When each cupcake has risen about half way from its mould, it is ready to be taken out.
  12. Take it out and let it sit for about 10 minutes in the mould. The cupcakes will reduce and fall on itself.
  13. Now it is ready to be taken out from the mould.
  14. Serve it with ketchup and devour.

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