These are savory crunchy small Madeleine Cookies with chorizo sausage. Great party food or little flavorful snack to enjoy during movie night!
Here is the Recipe for sweet french Madeleine cakes.
Now the awesome things about these Madeleine cookies is that they are mini savory Madeleine cookies appetizer and they are super quick and easy to make.
The Madeleine cookie recipe will come handy when you want to surprise your announced guests but you are short on time.
That’s when you whip up a quick dough, mix in the sausage and bake it for exactly 9 mins in the oven. Sounds great right?
Besides that, I enjoy these Madeleine cookies with a Whiskey or Brandy as an Aperitif snack.
These little Madeleine shell-shaped cookies are stuffed with flavorful Chorizo sausage!
Chorizo is a very popular sausage delicacy around the world and there are different version of Chorizo which are prepared in countries such as Portugal, Spain, and their former colonies.
Yet you can use any chorizo, non-spicy or super hot, pork or beef meat, to prepare these amazing tasty savory Madeleine shell-shaped cookies!
The choice is up to you. I love to use this hot chorizo variation from Spain.
Make sure to cut the sausage into small pieces so that the cookie doesn’t crumble later on.
It also tastes better cut small because the cookie tends to be more evenly flavored and cooked with the fats of the sausage.
To make these Madeleine cookies you will need a smaller variation of the Madeleine baking molds.
More Sausage Recipe Ideas:
Dear Reader, what chorizo type are you planning to use to try these madeleine cookies?
Savory Madeleine Cookies with Chorizo Sausage Recipe
Ingredients
- 1 cup All-purpose Flour
- 1 Teaspoon Baking Powder
- pinch Salt
- 1 Egg
- 2 Tablespoons Milk
- 1 Tablespoon Butter
- 1 small Onion
- 3.5 ounces Chorizo Sausage
Instructions
- In a mixing bowl add the flour, baking powder, and salt and mix it well.
- Make a well in the center and add the Egg as well as the milk
- Mix the content well. Keep aside.
- Chop your Onion, keep aside.
- Cut your sausage into small tiny pieces.
- Heat up a pan with the butter and fry the onion and sausage for a short while.The onions should be translucent and the sausage done when finished frying.
- Allow the onion and sausage to cool, then add to the dough and mix in well.
- Preheat your oven to 350° Fahrenheit/ 180° Celcius.
- Keep your Madeleine molds ready, you won't need to butter them since the dough will be oily enough due to the sausage.
- Fill in your dough and place the filled madeleine molds into the oven and bake at 350° Fahrenheit/ 180° Celcius for about 9-10 minutes or until the Madeleine's are baked through. *see Notes
- Enjoy as a snack or little party appetizer.
Notes
- I use special small size madeleine shapes, not the regular common madeleine shapes, to make cookies. It’s better to use these special small-sized shapes to make these cookies crispy. They serve better that way with alcoholic drinks.
- The baking time depends on the size of the madeleine shape. Bake for 16-18 minutes the same temperature if you are going to use regular large-sized madeleine shapes.
- You can use Beef or Pork Chorizo, spicy or not spicy.
- Serving size nutritioun calculated per cookie.
Taryn says
I’ve never tried a savory madeleine cookie before. This is a fantastic recipe!
Amy Nash says
I love the idea of savory medeleines! It’s the perfect two-bite appetizer and a great way to use the madeleine pan that doesn’t get enough love in my kitchen. Sausage is such a great approach to these, and I could see tons of other flavor combos as well!
Michelle says
Wow I’m
Surely gonna make this. Can I bake these in a mini muffin pan ???
Helene Dsouza says
Hi Michelle. Yes, why not, you can try around and see if you prefer the mini muffin pan size/shape. Enjoy 🙂
Kiran @ KiranTarun.com says
LOVE LOVE this savory take on madeleine’s! Looks so delish, Helene 🙂
Ron says
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As a an expat Goan living in the USA, I miss Goa and find your blog to be wonderful. Sadly, your above statement is turning out to be true. The “vindaloo” that we find here in Indian restaurants is significantly different and totally unlike what we would eat in Goa. Goa sausages will fall into a forgotten food, until someone is willing to share a legitimate recipe. I’m sorry Google is not helpful and Goans are not known for sharing recipes. We’re resting our hopes on you, Helene.
Many Goans try to smuggle Goa sausages in their luggage. Being an animal product, it is banned for import. if caught, the fines are stiff and the sausages are confiscated.
A few entrepreneurs have tried to make a commercial product suitable for shipping.
US food laws require that the sausages be hot smoked, which I believes alters the taste a little bit.
In the US, it can be purchased from :
Essence of Goa,
Los Angeles, Ca
Tel 818.242.0393
In Toronto Canada, goa sausages can be purchased privately from many at home cooks. Just ask any goan.
Anneli (Delicieux) says
I love the look of these Madeleines! I have made a few savoury ones in the past and they make such lovely little canapes. The idea of having spicy sausage in them is wonderful and even though I won’t be able to find your Goan variety, I shall definitely try them with chorizo or saucisson. x
Helene Dsouza says
OH yes with saucisson it should taste great too but of course you would be short on some spices. See above in my responds to MJ’s comment, you would find the spices you could add to make it taste a bit more like my savory madeleines. Hope that helps.
mjskit says
Interesting! This is the first savory madeleine I’ve every seen. I love them! That sausage sounds delicious and sure wish I could find some here; however, I think our Mexican chorizo could work in this recipe. I know it wouldn’t taste the same, but it might just work. I’d love to surprise my friends with these. 🙂 Now I need to go on a hunt for Goan Sausage.
Helene Dsouza says
yeah it might just work but maybe you could marinate the sausage first, maybe even a dry it somehow (oven maybe?). The choriz recipe is quite a secrete here, so I am not sure about the spices involved. I guess they use garlic, red chilli, coriander seeds, cumin seeds, ginger, allspice and coconut vinegar (you can use white vinegar too).
Joanne says
Savory madeleines!? What a great idea!
Eva Taylor says
I often make double batch of similar appetizers and freeze them for those exact just in case moments. I love the idea of a savoury Madeleine and I’m really loving how tiny they are. Sadly importing meat or fruits or vegetables is not legal in Canada or US a boarder guard once took away our apples (and our snack) and tossed them in the trash when we were going into the states, ironically the apples were likely from California, we had taken the sticker off when we washed them!
Charles says
Hi Helene, this is such a cool idea. Anything with spicy sausage is always a winner for me, and it’s so original, seeing it in a madeleine, no less! They look very tasty indeed.
I like the new look by the way – it’s recent isn’t it… or maybe I missed it on previous visits. It loads a bit faster too 🙂
Minnie@thelady8home says
Wow!!! How intriguing!!!!! Savoury madeleine, never thought of them. I have never heard of Choriz, but then we didn’t eat anything other than chicken and mutton back in India. This truly sounds delightful.
john@kitchenriffs says
I love the idea of making savory madeleines! Extremely creative. And that sausage sounds terrific. Great recipe – thanks.
Heather @girlichef says
I think this may be the first time I’ve seen a savory madeleine…and wowza, do they look AMAZING! What I wouldn’t give to try that sausage, the photo of the links alone is wonderful. Delicious combo, Helene.
Helene Dsouza says
Thank you Heather, I had a feeling that they would be your kind of appetizers. 😉
Sissi says
Helene, I don’t know if I should start with the chorizo or with madeleines because both make me dream… I often prepare muffins with chorizo (Spanish) and everyone loves them (perfect for a party!) so I can only imagine how excellent your madeleines taste, especially since I always keep on looking for the hottest chorizo I can find.
There is a stall in a nearby market I go to often in France, selling Spanish, Italian and French ham and sausages and they used to sell super hot chorizo (I would buy it every week!). They stopped because they had apaprently very few clients who asked for it…. I was one of the rare amateurs 🙁 I regret it a lot now and content myself with their “medium-hot” variety.
I think European customs assume they have more dangerous stuff to look for in parcels than a piece of sausage (even though it might be forbidden), so I suppose many people get lucky 😉
Helene Dsouza says
Oh I remember you telling me about the choriz in that market in your near, a pity they stopped selling. haha Sissi you got a point with the more dangerous stuff, that’s how some of us get lucky. 😉
Lizzy (Good Things) says
I too was intrigued by these savoury madeleines… how exciting to have won a madeleine tray! I had not heard of choriz.
Eha says
Tho’ I normally do not bake madeleines this savoury verion has me intrigued: interesting enough to try! But I do not think we Down Under [actually Lorraine should know better than I, being in the ‘centre of things’] would be allowed to get this thru’ our ever tightening Customs, so it would have to be a case of ordinary chorizo or similar: still interesting!
Lorraine @ Not Quite Nigella says
I love the idea of a savoury madeleine especially for a little party when guests come over and you don’t want to serve them too many sweets before dinner! 😀
Paula @ Vintage Kitchen Notes says
Chorizo in a madeleine? Are you out of your mind in the best possible way? Love this Helene!!