We've served these maple blueberry muffin stuffed sausage balls tailgating football games and at several Big Green EggFests, and they really go over well! They are a great combination of sweet and savory - just what you would want for a tasty breakfast or even a dessert. Why try to categorize - they are just good! haha
The gooey blueberry muffin in the middle of the savory sausage is usually a big surprise to anyone that tries one.
Most of my measurements are estimates...sorry about that!
- 6 blueberry muffins
- 1-2 cup Maple Syrup inexpensive/artificial "Mrs Butterworth" type is fine
- 1-2 cup frozen blueberries
- 2 lbs Breakfast Sausage Jimmy Dean Maple Breakfast Sausage tube is my favorite
- break apart blueberry muffins in a bowl
- add maple syrup to create a thick muffin/syrup "sludge"
- add frozen blueberries and mix to combine
- freeze until it thickens (I usually let it freeze overnight) The syrup won't let it get completely hard
- flatten a small ball of the sausage in the palm of your hand (helps to wear latex style gloves)
- using a small melon baller, scoop out a bit of the frozen muffin/syrup mash, and set in the middle of the flattened sausage
- carefully wrap the sausage around the frozen ball of blueberry mash, making sure the whole ball is covered in sausage
- place on a plastic tray and freeze (take care that the meatballs aren't touching each other)
- Once they are frozen, they can be stored in a container/bag until ready to cook
- Cook indirect at 350F until 165F internal temperature (approximately 30-35 minutes)