Ingredients (makes 4 muffins)
- 4 English muffins, toasted
- 4 free-range farmhouse sausages
- 1 small courgette, grated and squeezed very dry
- 1 organic egg
- 1 tsp dried sage
- 1 tsp garlic granules
- Black pepper, to taste Salt, to taste
- 4 tbsp cottage cheese
- 2 spring onions, finely chopped
- Large handful of spinach, finely chopped
- 4 slices Barber’s Farmhouse Mature Cheddar
Method
- In a bowl, mix the sausage meat, grated courgette, egg, sage, garlic granules, black pepper, and a pinch of salt.
- Shape into 4 patties roughly the size of your muffins using two spoons.
- Fry in a lightly oiled pan, flipping halfway, until golden and cooked through.
- Mix cottage cheese with the spring onions and chopped spinach.
- Cut muffins in half. Spread the cottage cheese mix over the bottom halves, add a sausage patty, top with a slice of cheddar, then close with the muffin top and press gently.
- Wrap each muffin tightly and store in the fridge for up to 4 days.
