If you’re tired of eating the same old foods during the holiday season, we can shake things up for you with this cheesy cornbread sizzle pops recipe. You’re probably wondering what exactly that entails, all we’ll say for now is if you like sausage meat, cornbread, and cheese, you’ll want to keep reading and see how Lee from Smoke and Sear creates this mouth-watering dish below.
For the cornbread mix
For the sausage bombs
For the rub
These cheesy cornbread sizzle pops make an ideal starter or sharer for a cosy winter meal. You can serve them with your choice of dipping sauce, some examples include:
Traditional Cumberland sausage meat is made from boneless pork cuts, including pork fat. The pork is de-rinded to take the skin and gristle off and the pork is broken down using a mincer.
The main feature of a Lincolnshire sausage is that it uses sage as the main herb in the flavouring. Also, the meat is coarsely ground instead of being mashed up, which gives it a different texture to Cumberland sausage where the meat is chopped into chunkier bits.
