Cornbread Buns with Mild Italian Sausages

Tasha Robinson
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
20 minutes 40 minutes 1 hour
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Ingredients:

Cornbread Buns

  • 2 boxes Jiffy Cornbread Boxes
  • 2 eggs
  • 3 tbsp butter softened
  • 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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