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  • Writer's pictureLisa Nell

Bonfire Night Sausage Muffins

It's a tradition in our house to eat creamy tomato soup with sausage muffins to dip in and scoop up all of that creamy goodness. I get very excited for this because I absolutely love both of these recipes so I'd love to share the sausage-goodness with you too! These are a Mr Metal Baking speciality!

For this recipe you will need a 12-hole muffin tin and a mixer.


500g Bread mix (or make your own bread)

8 Sausages (you want good quality)

50g Unsalted Butter (melted)

1 Piece of Garlic (chopped)

6 Spring Onions

200g Mature Cheddar (grated)

How Mr Metal Baking makes his Bonfire Night Sausage Muffins:

  1. First, cook your sausages and leave them to cool while you make the bread dough.

  2. Make the bread mix by following the packet's instructions. Otherwise, if you are familiar and happy to make your own dough, please do that now.

  3. Set the dough aside somewhere warm-ish to rise - preferably in an oiled bowl covered with cling film.

  4. While the bread is rising, slice the sausages into 1cm slices; finely slice the spring onions and grate your cheese. Finely chop your sliver of garlic and incorporate it into the melted butter to make a garlic butter.

  5. Once the dough has risen, roll it out on a lightly floured surface measuring roughly 50cm x 30cm. Brush with half of the garlic butter and scatter over the spring onions, cheddar and sausages.

  6. Roll up the dough as tightly as you can like a Swiss roll. Using a sharp knife, cut the dough into 12 equal pieces.

  7. Now brush the holes of a muffin tin with some of the melted butter before pushing a sausage bread roll into each hole, with the cut side up. Cover loosely with cling film/a cloth. Leave to puff up in a warm room for about 30 minutes.

  8. In the meantime, pre-heat your oven to 180ºC Fan and bake the rolls for c.20-25 minutes until golden brown. Leave to cool in the tin then enjoy with some delicious homemade soup!

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