Cornbread Buns with Mild Italian Sausages
Get ready for a fan-favorite flavor combo with these Cornbread Buns with Mild Polidori Sausage, topped with a Cajun slaw and a honey drizzle!
Made with:
Mild Italian
Mild Italian
20 minutes
40 minutes
1 hour
Ingredients:
Cornbread Buns
- 2 boxes Jiffy Cornbread Boxes
- 2 eggs
- 3 tbsp butter softened
- 1½ cups buttermilk
- tony chacheres Ton
- Tony Chachere spice
- 1 lb Polidori Mild Sausage Links
Cajun Slaw
- 1 bag cabbage
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- Salt, pepper, Tony Chachere spice, and chili powder to taste
- drizzle of honey
Directions:
- Preheat the oven to 400°F (200°C) to cook the sausage. Place the sausages on a baking sheet and cook them in the oven for 15 minutes or until 160℉.
- While the sausages are cooking, prepare the cornbread molds. Tear off squares of tin foil and shape them into bun-like molds. Once the tin foil molds are ready, put the cornbread mixture into bun shapes, using the foil molds as a guide. Put those in the oven and let them cook till golden brown on top.
- Once the sausages are cooked and the cornbread buns are shaped, assemble your cornbread buns by placing a cooked sausage in each bun, topping with Cajun slaw, and finishing with a drizzle of honey.
- Serve immediately and enjoy the delicious combination of flavors!
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