Cornbread Stuffing with Sausages

1. 1 Cornmealpack 700 g ≈ $2.40 38 g
2. 2 Wheat flour 14 g
3. 3 Milk 2.5%pack 930 ml ≈ $0.91 50 ml
4. 4 Eggspack 10 pcs ≈ $1.89 0.4 pcs
5. 5 Baking powder 1 g
6. 6 Frankfurterspack 400 g ≈ $3.50 50 g
7. 7 Onions≈ $1.60 per kg 30 g
8. 8 Celery stalkspack 400 g ≈ $2.20 25 g
9. 9 Butterpack 180 g ≈ $1.60 14 g
10. 10 Bouillon cubes to taste
11. 11 Dried thyme to taste
12. 12 Salt 1 g
13. 13 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 375°F (190°C). Mix cornmeal¹, flour, baking powder, milk³, half an egg, 8 g butter⁹, and a pinch of salt.

2. Spread the batter thinly in a baking dish and bake for 15 minutes until firm and crispy.

3. Chop onion⁷, celery⁸, and sausages, then sauté in the remaining butter⁹ for 6–7 minutes until lightly browned.

4. Crumble the baked cornbread¹, mix with the sautéed ingredients, thyme, black pepper, and the remaining egg.

5. Dissolve a bouillon cube in 80 ml hot water, pour into the mixture, and stir until moistened.

6. Bake in the dish for 25–30 minutes at 350°F (180°C) until golden-brown and firm in the center.