Mini Ancho Sausage Muffins with Green Chile Gravy
These flavor-packed sausage cornbread muffins are even better dunked in green chile gravy. Yum!
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Ingredients
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- 1 package Loveras Italian rope sausage
- 2 Hansens eggs
- 2/3 cup Hiland Whole Milk
- 2 packages Shawnee Mills Corn Muffin mix
- 1/4 teaspoon ancho chili powder
- Green Chili Sauce Ingredients:
- 1 3/4 cup water
- 1 package Shawnee Mills Country Gravy Mix
- 1/2 cup Dianes Hatch Valley Green Chili Sauce and Salad Dressing
- Preheat oven to 350 degrees. Grease or spray mini muffin tins.
- Remove sausage from the casing, and saute over medium heat until browned and cooked through, being sure to break up the sausage into fine chunks.
- In a medium size mixing bowl, mix the eggs, milk, corn muffin mix, ancho chili powder until you have a smooth batter consistency. Add sausage, stirring to combine, being careful not to overmix.
- Using a small spoon fill each muffin cup 3/4 full, and bake in oven for 10 to 12 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Instructions for gravy
- In a small saucepan, bring the water to a boil, then whisk in the gravy mix. Allow this to thicken, then add hatch dressing.