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Apple Sausage & Sage Cornbread Poppers

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with Tangy Honey Dipping Sauce

Dipping Sauce

  • 1/2 cup Our Family Garden Touch of Honey Applesauce
  • 2 tablespoons ketchup
  • 2 tablespoons honey
  • 1 tablespoon honey Dijon mustard
  • 2 teaspoons chipotle hot sauce
  • 3 fresh sage leaves (roughly chopped)
  • 1 pinch salt
  • 1 pinch black pepper

In a small saucepan add all of the sauce ingredients. Bring to a simmer & cook for 10-15 minutes or until slightly thickened, stirring occasionally.

Let cool for 5 minutes, then strain through a metal fine mesh sieve or single layer of cheesecloth. Discard sage.

Pour sauce into a small bowl & keep warm.


  • 1/4 cup canola oil
  • 12 fresh sage leaves
  • 3 apple flavored chicken sausage links (trimmed off rounded ends & sliced into
  • roughly 1/2 inch rounds)
  • 1 box (8.5 ounce) cornbread and muffin mix
  • 1 large egg
  • 2/3 cup Our Family Garden Touch of Honey Applesauce


Place a medium skillet over medium heat with the oil. Once oil is hot, fry 12 sage leaves until crisp. Drain on paper towels. Add sausage in a single layer & fry until browned on each side. Drain on paper towels, reserving remaining oil in skillet.

Let oil cool for 5 minutes, then carefully measure out 2 tablespoons. Set aside for making cornbread. Using a small pastry brush & some remaining oil, lightly grease a pan with 24 mini muffin cups.

Whisk together the cornbread mix, egg, 2/3 cup applesauce, & 2 tablespoons reserved oil. Crumble in 10 fried sage leaves. Set remaining 2 aside for garnishing. Use a small cookie scoop or spoon to fill muffin cups until all batter is used. Top each with a piece of sausage, pressing them almost to the bottom.

Bake until golden brown, about 10-12 minutes. Let cool in the pan for 5 minutes, then gently run a small knife around edges.Remove poppers to a serving platter. Garnish sauce with remaining fried sage. Serve poppers with sauce for dipping.

Crystal Schlueter, Babbitt, MN
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