Sausage Financiers
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!
Servings: 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 375℉/190℃. 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.
Notes
Making the recipe using weight measurement is recommended for the best result.
Nutrition
Serving: 1financier | Calories: 194kcal | Carbohydrates: 13g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 184mg | Potassium: 58mg | Fiber: 1g | Sugar: 8g | Vitamin A: 244IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 0.4mg
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