Venison Sausage Muffins

White Cornmeal Muffins with Venison Sausage

These savory muffins are very unique, combining the tasty Venison Sausage with Merlot and Blueberries and cheddar cheese. Using fine white cornmeal results in a wonderful soft and crumbly texture. These muffins are excellent when still a bit warm with melting butter. They are actually very filling. Just two of these mini sausage muffins can serve as a whole lunch for one person.

Ingredients:
2 Venison Sausages with Merlot & Blueberries
Safflower oil for frying
1 cup All-Purpose Flour
1 cup White Cornmeal Flour
1 tablespoon Baking Powder
1 teaspoon Salt
1 tablespoon Sugar
1 cup Milk
2 Eggs
3 tablespoons Melted Butter
1/2 cup White and Yellow Cheddar Cheese, shredded

Directions:

1. Heat safflower oil in a skillet. Fry sausages on all sides, for about 5-6 minutes. Remove the casing, and slice in small chunks.

2. Pre-heat the oven to 350°F. Grease the muffin pan with butter.

3. In a large bowl, mix all-purpose flour, corn flour, salt, and sugar. In a separate bowl, whisk the milk and eggs. Stir into the flour mixture. Add melted butter, and mix in sausage and white cheddar.