Alright, so get this – the good folks at Village Butchers dropped off a hefty batch of Cumberland sausage meat at my door. First thought? Sausage rolls, obviously. But then, my brain did a bit of a somersault, and I thought, “Hang on, let’s not just trot down the same old path.”
You know those ‘Sausage Bombs’ from Altons BBQ World and the stuff of legends – ‘Sosij’? Brilliant, sure, but what if we jazzed them up a bit? So, in a moment of what I can only call kitchen wizardry (or madness, you decide), I came up with these bad boys – “Cheesy Cornbread Sizzle Pops”.
Picture this: It’s like your sausage meat went on a date with cornbread, and they hit it off big time. Then, they decided to roll around in a sweet, homemade rub that’s got more kick than a mule with a toothache. Sounds epic, doesn’t it? Because, my friends, it totally is.
So, strap in and let’s give these “Cheesy Cornbread Sizzle Pops” a whirl.
Trust me, it’s going to be one tasty ride!
Recipe Overview:
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: Makes about 25-30 pops
Ingredients:
For the Cornbread Mix:
- 150g cornmeal (polenta)
- 150g plain flour
- 50g sugar (optional, for a hint of sweetness)
- 15g baking powder
- 1 tsp salt
For the Sausage Bombs:
- 500g sausage meat
- 200g homemade cornbread mix
- 150g grated cheddar cheese
For the Rub:
- 1 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground black pepper
- ½ tsp ground mustard
- ½ tsp cayenne pepper (adjust for heat)
- ½ tsp dried thyme
Your choice of sauce for tossing and dipping
Chopped chives or parsley, for garnish
Instructions:
Cornbread Mix Preparation:
In a bowl, mix together cornmeal, flour, sugar, baking powder, and salt. This is your homemade cornbread mix.
Make the Rub:
Combine all rub ingredients in a separate bowl.
Mix Sausage Ingredients:
In a large bowl, combine sausage meat, homemade cornbread mix, and grated cheese. Add the prepared rub and mix until well combined.
Form the Sizzle Pops:
Roll the mixture into golf ball-sized balls. You should get 25 to 30 balls.
Bake:
Preheat your Ninja Woodfire to 160 degrees Celsius (320 degrees Fahrenheit).
Cook the balls for around 20 minutes or until cooked through (74 degrees Celsius internal)
Garnish and Serve:
Sprinkle with chopped chives or parsley for a vibrant pop of colour. Serve with an additional dipping sauce on the side for those who love extra flavour.
The Final Result
