A fun, homemade, handheld snack- perfect for an afternoon spent lounging at home
The first day of major league baseball is right around the corner, and, thus, this week we honor this quasi-holiday with a week of recipes. Whether you’ve rearranged your schedule to watch your team’s first game or not, these snack recipes are sure to please. Who doesn’t enjoy a Sunday afternoon of snacks or, even better, a dinner of appetizers?!
After deciding on this theme, I then was faced with the dilemma of what to make. I shuffled through the catalog of typical baseball treats- peanuts, popcorn, hot dogs. One of the other Think Tasty writers, Jane Wangersky, beat me to a popcorn recipe. I played with the idea of a peanut-based recipe, but inspiration didn’t strike. This left me with hot dogs.
Hot dogs. A favorite food of my husband and son. A one or two per year food item for me. How could I take this ingredient and transform it into something different and delicious? Step 1- Replace the hot dog with turkey sausage. Step 2- Take a fried food recipe and turn it into something baked. Voila! Corndog tarts were born.
We enjoyed these bite-sized munchies as part of a baseball-themed Tapas Monday. Twenty-two tarts. Two diners. Not many leftovers. Success!
- 1 lb. turkey breakfast sausage links
- 1/2 cup flour
- 1/2 cup cornmeal
- 3 Tb. sugar
- 1/2 Tb. baking powder
- 1/2 cup milk
- 2 Tb. butter, melted
- 1 egg
- Place sausage links and 1/2 cup water in covered frying pan over medium heat.
- Bring to a boil, reduce to a simmer, and cook for 10 minutes.
- Remove cover, strain to remove remaining water, and fry sausage for 5 minutes, or until golden.
- Preheat oven to 425.
- In a small bowl, combine flour, cornmeal, sugar, and baking powder, Whisk to combine.
- In a measuring cup, whisk together milk, melted butter, and egg.
- Add liquids to dry ingredients, and whisk until all lumps are removed.
- Spray a mini muffin pan with nonstick cooking spray.
- Divide batter among muffin cups (should make 22).
- Cut cooked sausages into thirds.*
- Place one sausage piece in the middle of each tart.
- Bake for 12 minutes.
- Serve with plain or honey mustard.
- There will be leftover sausages. Store in refrigerator or freezer for future use.
