YOUR SOLIN GENERATED RECIPE
Crispy Cornbread-Crusted Chicken Sausage
Enjoy a satisfying twist on a classic favorite: tender chicken sausage enveloped in a crunchy, lightly seasoned cornbread crust. This dish offers a delightful balance of textures—from the crisp coating to the juicy sausage inside—making it a versatile choice for breakfast, lunch, or dinner.
INGREDIENTS
2 Chicken Sausage Links (227 g total)
0.3 cup Cornbread Mix (30 g)
1 large Egg White (33 g)
Olive Oil Cooking Spray
0.5 tsp Smoked Paprika
0.5 tsp Garlic Powder
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
In a shallow bowl, combine the cornbread mix, smoked paprika, garlic powder, salt, and pepper.
In another bowl, lightly beat the egg white.
Pat the chicken sausage dry with a paper towel, then gently dip each sausage link in the egg white, ensuring it is evenly coated.
Roll the sausage in the cornbread mix until well covered.
Spray a baking sheet lightly with olive oil cooking spray to prevent sticking.
Place the crusted sausage on the baking sheet and spray the top with a light coating of olive oil cooking spray.
Bake in the preheated oven for 15-18 minutes, turning once halfway through, until the crust is crispy and the sausage is heated through.
Serve immediately and enjoy the perfect blend of crispy and savory flavors.