Sausage Financiers
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These Sausage Financiers are made with classic almond cake infused with nutty brown butter on the bottom, topped with corn, onion, sausage, and drizzled with mayonnaise and ketchup. They are the perfect pairing of savory and sweet that go well with a glass of beer!
Have you ever thought of combining sausage and ketchup with sweet little cake like financiers? Yes, they are a real thing and you can find this menu sold in several bakeries in South Korea. They are the sweet and savory flavor couples that shouldn’t make sense, but they actually do.
They Are Sweet and Salty at the Same Time
These Sausage Financiers are surely loaded with lots of stuff. They have soft, moist, nutty, and sweet almond cakes with crisp edges on the bottom.
A little grated parmesan is added to the cake batter to balance the sweetness. Then, they are topped with crisp stir-fried onion corn, scored cocktail sausages, drizzled with creamy mayonnaise and tangy ketchup, and finished with dried parsley. This combo bursts in flavors and textures. They will satisfy your sweet and salty cravings.
How to Make Brown Butter
Place the butter in a light-colored pan so you can see when the butter has browned. Heat on low to medium heat. Begin stirring to move the butter around as it melts. Once melted, the butter will begin to foam and sizzle around the edges. Keep stirring.
After about 5-8 minutes, the butter will turn to a golden color and you will notice small specks at the bottom of the pan. Immediately remove the pan from heat and pour the butter into a heatproof bowl to stop the cooking process. If left in the hot pan, the butter will burn. The brown butter should smell buttery, nutty, and rich.
Pair Sausage Financiers With Beer
In South Korea, these Sausage Financiers are known to be a great pair with a glass of beer. Beer brings bitterness that balances the other flavors in a dish which makes a great accompaniment to the sweet and salty combo dish.
Financier Mold Substitute
Financier is baked in a traditional rectangular mold that resembles a bar of gold. If you plan to buy Financier mold, look for a non-stick pan for easy release. In addition, choose metal material instead of silicone to get crisp and golden brown edges. If you don’t have or plan to buy one, you can substitute it with a muffin pan.
Pro Tips for Making This Recipe
- Keep an eye on when cooking brown butter. There are only a few seconds between brown butter and burnt butter, so keep your eye on the stove the entire time.
- Temperature matters. Make sure you use room-temperature eggs and completely cooled brown butter.
- Chill the dough. The purpose of this is to harmonize the flavors and firm up the batter so that the toppings do not sink to the bottom during baking.
- Score the sausages. To prevent them from bursting during baking. If you don’t want whole sausages in your financiers, you can slice them thinly instead.
- Stir fry the onion corn. Do this to reduce the moisture in them and make sure they are fully cooked after baking.
- Don’t overfill the molds. You should fill them about half full for the best result. If you overfill them, the batter will spill over the sides.
More Korean Recipes
- Korean Sausage Bread
- Korean Popcorn Chicken
- Lemon Cube Pound Cakes
- Cheese Tteokbokki
- Rice Cake Churros
- Kimchi Cheese Fried Rice
Sausage Financiers
Ingredients
- 7 tbsp (100 gr) unsalted butter
- 3 (100 gr) egg whites, room temperature
- 6 tbsp (75 gr) castor sugar
- 2 tsp (15 gr) honey, optional
- 6 tbsp (45 gr) cake flour
- 7 1/2 tbsp (45 gr) almond flour
- 3 1/2 tbsp (20 gr) grated parmesan cheese
- 1/4 tsp baking powder
- 1/8 tsp salt
Toppings
- 12 cocktail sausages, scored
- 1/2 cup (80 gr) canned sweet corn
- 1/4 onion, finely chopped
- Oil, for frying
- Mayonnaise
- Ketchup
- Dried parsley
Instructions
- Make brown butter. In a medium light-colored frying pan or skillet, melt the butter over low-medium heat. As the butter melt, it will begin to foam. Stir constantly to prevent the milk solids from sticking to the bottom and burning. The butter will go from yellow to golden brown quickly. Once the milk solids are toasty brown (dark brown, not black), and the butter smells nutty, remove from the heat.
- Strain and transfer the browned butter into a heatproof bowl immediately. This will prevent the residual heat from the pan to continue cooking or burning the butter. Cool brown butter completely before using.
- In a large bowl, add egg whites. Whisk slightly to break down the egg whites. Add castor sugar and honey. Whisk for 3 minutes or until the sugar is dissolved.
- Sift in cake flour, almond flour, parmesan cheese, baking powder, and salt. Whisk until well combined.
- Add cooled brown butter. Whisk until well incorporated.
- Cover the bowl with plastic wrap and chill the dough for at least 1 hour or overnight. You can skip this step, but chilling is recommended for the best flavor.
- Heat a little bit of oil in a frying pan over low-medium heat. Once the oil is hot, add corn and onion. Stir fry until the onion is translucent. Turn off the heat and transfer to a heat-proof bowl. Cool completely before using.
- When you are ready to bake, preheat the oven to 375F/190°C. Grease the cavities of the financier mold with butter.
- Remove the batter from the fridge. Using a spatula, mix to loosen the batter.
- Transfer the batter into a piping bag and pipe the batter into the molds about half full. You can also alternatively spoon the batter into the molds.
- Top each financier with the corn-onion mixture and sausage. Drizzle with mayonnaise and ketchup.
- Bake for 15 minutes or until golden brown. Sprinkle dried parsley on top.
- Remove financiers from the pan when still hot to prevent them from sticking to the pan. Cool completely on a cooling rack. They are best eaten on the same day they are made.
