Sausage Financier
Crispy Outside, Moist Inside: Easy Homemade Sausage Financier Recipe
Introducing a delightful snack loved by everyone, the Sausage Financier! The perfect harmony of bursting Vienna sausages and the rich, buttery flavor of financiers creates an unforgettable taste. You can easily make these with simple ingredients you likely have at home, so add a special touch to your snack time today! ^^
Essential Ingredients- 150g Unsalted Butter
- 130g Egg Whites (room temperature)
- 120g Granulated Sugar
- 20g Honey
- 1g Salt
- 24g Cake Flour
- 24g Bread Flour
- 60g Almond Flour
- 12 Vienna Sausages
- Sriracha Sauce or Hot Sauce, to taste (optional)
Cooking Instructions
Step 1
First, generously brush the inside of your financier molds with butter. Using a pastry brush will help you apply it more evenly.
Step 2
Make slits in the Vienna sausages according to your preference. Cross-shaped cuts will make them look more appetizing when cooked.
Step 3
Place 150g of unsalted butter in a saucepan over medium-low heat. Stir continuously with a rubber spatula as you slowly brown the butter. Be careful not to overheat the butter.
Step 4
As the butter browns, skim off the foam that forms on the surface and carefully observe the color change. Once the butter turns a clear, nutty brown, reduce the heat to low. Continue for about 30 seconds until you achieve your desired caramel color, then immediately turn off the heat to prevent burning.
Step 5
To stop the butter from overcooking, briefly place the saucepan in a bowl of cold water to cool it down. Then, transfer the browned butter to another bowl and let it cool completely while you prepare the batter.
Step 6
In a bowl, lightly whisk the room-temperature egg whites with a whisk to break up any stringiness. Avoid over-whisking to prevent too much foam from forming.
Step 7
Add 120g of granulated sugar and 1g of salt to the egg whites. Gently mix with the whisk until the sugar is partially dissolved and the mixture looks clearer.
Step 8
Stir in 20g of honey until well combined. It’s best to mix gently until the grittiness of the sugar is less noticeable.
Step 9
Sift the cake flour, bread flour, and almond flour together into the bowl. Sifting 2-3 times will ensure the dry ingredients are lump-free and incorporate smoothly into the batter.
Step 10
Add the sifted dry ingredients to the egg white mixture. Gently mix by drawing small circles in the center of the bowl with your whisk. Continue mixing until no dry streaks remain and you have a smooth batter.
Step 11
Check the temperature of the cooled browned butter. Around 55-60°C (131-140°F) is the ideal temperature for incorporating it into the batter. If it’s too hot, it will cook the batter; if it’s too cold, it won’t mix well.
Step 12
Gradually pour the browned butter (in 3-4 additions) into the batter, whisking gently. If you prefer a cleaner batter without the burnt bits at the bottom of the browned butter, you can strain the butter through a fine-mesh sieve before adding it.
Step 13
Whisk gently until the butter is fully incorporated and the batter becomes glossy. Ensure it’s mixed evenly without any lumps.
Step 14
Finally, use a rubber spatula to scrape down the sides and bottom of the bowl, thoroughly mixing everything together. This ensures a homogenous and smooth financier batter.
Step 15
Transfer the finished batter into a piping bag. If you don’t have a piping bag, a clean zip-top bag with a corner snipped off will work well.
Step 16
Snip off the tip of the piping bag to create an opening of about 0.5cm. Pipe the batter into the buttered financier molds. Since the batter is quite fluid, be careful not to cut the tip too large, or the batter might overflow. Fill each mold about 80% full.
Step 17
For a touch of spice, you can drizzle a little Sriracha sauce or hot sauce over the batter. If you prefer it milder or are serving to children, you can omit this step; they will still be delicious!
Step 18
Place the Vienna sausages, slit-side up, onto the batter in each mold. Gently press them down so they are partially embedded but not fully submerged.
Step 19
Bake in a preheated oven at 220°C (425°F) for 15 minutes. Then, reduce the temperature to 200°C (400°F) and bake for another 15 minutes. Finally, lower the temperature to 190°C (375°F) and bake for 3 more minutes. Oven temperatures and times can vary significantly, so watch for a beautiful golden-brown color. Adjust as needed based on your oven’s performance.
Step 20
Once baked to a lovely golden-brown, carefully remove the financiers from the oven and immediately place them on a wire rack to cool completely. When fully cooled, they will achieve a wonderfully crispy exterior and a moist interior. Enjoy your delicious Sausage Financiers! ^^
