Salted Butter (1 Tbsp)
in a large skillet over medium high heat. Add the
Turkey Breakfast Sausage Links (8 oz)
and let it cook until it is completely cooked through and browning around the edges for about 5 minutes. Set it aside and let it cool.
Then, make the batter. Whisk the
All-Purpose Flour (2 1/4 cups)
Dark Brown Sugar (3/4 cup)
Baking Powder (1 Tbsp)
Ground Cumin (1/2 tsp)
Paprika (1/2 tsp)
Salt (1 pinch)
together in a large mixing bowl.
Then whisk the
Milk (2 cups)
Vanilla Extract (1/2 Tbsp)
together in another bowl until smooth.
Pour the wet ingredients into the dry ingredients and whisk it all together until it is a thick, smooth batter. Use a slotted spoon to leave any excess grease behind to transfer the sausage into the batter and fold it in with a spatula.
Preheat the oven to 350 degrees F (175 degrees C) and liberally spray a 12 well muffin tin with
Nonstick Cooking Spray (to taste)
Use a 4 ounce ladle or 1/2 cup measure to scoop an equal amount of the batter into each well. They should be filled to the top.
Bake them for 20-25 minutes, until a toothpick comes out cleanly and they are golden.
Let them cool for 5 minutes, then remove them to a rack to cool more, enough to handle them. Serve them immediately with warm
Maple Syrup (to taste)
. Serve and enjoy!