Directions

1. Preheat the oven to 190°C.

2. Melt the butter and add to a mixing bowl along with the soured cream. Give it a quick mix, then add the eggs. Mix again.

3. Now add the ground almonds, coconut flour, baking powder & seasoning and mix.

4. Add around 20g of the mixture to each silicone cupcake case.

5. Add a slice of the sausage in the centre of each case and then divide the rest of the mix between the cases so that the sausage is covered.

6. Bake for 10-15 minutes until golden & firm.