Sausage Stuffed Honey Buns

Deep Run Roots

This recipe was tough! It not only took a while, but we had a couple of mishaps. I mentioned the filling being a bit too warm and liquid (so I suggest cooling the sausage before you make the filling), but despite my efforts, we had an overflow situation with the honey glaze while baking and smoked up the house quite a bit until it burnt off. But now my oven is cleaner! Use a large sheet pan under your cake pan, and line it with something if you'd rather not clean charred honey glaze off of it.

I found this recipe here: https://www.southernliving.com/recipes/sausage-stuffed-honey-buns-recipe

Captions

[00:04]: hello and welcome to cooking the books
[00:06]: with Heather today we are doing another
[00:08]: recipe that we're hoping might become a
[00:10]: Christmas tradition we'll see we're
[00:14]: going to make sausage stuffed honey buns
[00:17]: from Vivian Howard's deep run routes
[00:20]: cookbook I'm gonna need to reference
[00:26]: this quite a lot there are three
[00:27]: components to make including bread which
[00:30]: is not my thing
[00:31]: and there's ingredients all over my
[00:35]: kitchen because it's just it's a lot but
[00:40]: one time my husband made overnight
[00:44]: cinnamon rolls for Christmas breakfast
[00:47]: kids don't really love cinnamon don't
[00:49]: look they like snickerdoodles but not
[00:51]: cinnamon they don't love cinnamon rolls
[00:52]: really weird sometimes but I thought
[00:57]: that maybe they would like these sausage
[00:59]: stuffed honey buns so we're gonna test
[01:00]: them out the recipe doesn't do this but
[01:04]: I'm sure that you can make them the day
[01:06]: before or you know a couple days before
[01:08]: and refrigerate them and then bring them
[01:11]: up to room temperature or warm them up
[01:13]: in the morning proof them in the morning
[01:14]: and then bake them like we did the
[01:19]: overnight cinnamon rolls that time and
[01:21]: then we can have them for Christmas
[01:22]: breakfast so that is that is my hope
[01:26]: we'll see how it goes first thing to do
[01:30]: is to well it says to make the glaze and
[01:34]: make the filling first but we are gonna
[01:37]: go ahead and get our dough made get it
[01:41]: proofing so that's what we're gonna do
[01:43]: here I'm gonna reference my book a lot
[01:46]: sorry about that but I'm gonna need to
[01:48]: we've already got the milk heated just
[01:53]: until bubbles start to come up the sides
[01:55]: and now it's cooling for about ten
[01:58]: minutes we have some warm water and
[01:60]: we're going to add the yeast to it and
[02:07]: when you stir it with
[02:10]: this night because I forgot to get a
[02:12]: spoon and this yeast is just going to
[02:14]: start to become active and you start to
[02:24]: do its thing here and of course it's
[02:33]: sticking to my knife so we need to let
[02:38]: this sit for like 10 minutes now and I
[02:40]: don't think I have much else to do for
[02:43]: you guys well this just sits but I will
[02:46]: check my book and see I think I could
[02:49]: probably can get my shortening started
[02:54]: so we're gonna go ahead and get our
[02:57]: shortening mixing in the mixer with the
[03:01]: paddle attachment until it's fluffy now
[03:04]: I don't normally use shortening that
[03:06]: much anymore you sit a lot growing up
[03:08]: but I just I haven't but I bought it for
[03:11]: this recipe and I bought it in these
[03:12]: cute little sticks that are easier to
[03:15]: measure shortening is one of the hard
[03:18]: things to measure kind of like honey I'm
[03:20]: gonna move that away from the mixer and
[03:22]: where these things are really good for
[03:25]: that these plunger type measuring cups
[03:31]: are really good for that but with this I
[03:35]: don't even have to because I need pretty
[03:37]: much exactly half of this so go ahead
[03:50]: and put the rest back in here I'm gonna
[03:55]: get the shortening off my hands after I
[03:58]: get this going so I'm gonna go ahead and
[04:01]: get this mixing just until it's fluffy
[04:06]: sort of all by itself and then we add a
[04:07]: few more things to it so it's gonna be a
[04:08]: big scene for a little bit it's gonna be
[04:11]: loud so it'll probably cut this part out
[04:12]: so we're gonna go ahead and all that
[04:20]: good and I'm gonna add the honey here
[04:26]: there's a lot of honey in this recipe in
[04:31]: both the dough and then in the glaze so
[04:36]: make sure you buy a lot of honey go
[04:42]: ahead and mix this up some more I'm
[04:47]: gonna add an egg and then mix it up
[05:03]: okay once it gets stops looking like
[05:06]: it's all curdled we're gonna scrape down
[05:09]: the sides and go a little bit longer and
[05:16]: then put another egg in still looking a
[05:27]: little curdled but you know it's all
[05:28]: gonna mix together with the flour
[05:40]: my husband is over here asking me what
[05:42]: the difference between shortening lard
[05:44]: is and why you use it some people I mean
[05:48]: shortening has different properties its
[05:50]: solid at room temperature but it's
[05:52]: vegetable based whereas lard is not
[05:56]: where this also has pork in it I'm sure
[05:60]: it's not uh not meant to be completely
[06:05]: vegetarian but I'm sure you could
[06:09]: substitute a vegetable sausage uh
[06:10]: vegetarian sausage but I know some
[06:14]: people say that that shortening has
[06:16]: different properties will make your a
[06:20]: lot of people use it for pie crust I
[06:22]: think because it makes it different I
[06:24]: haven't use shortening in a really long
[06:26]: time so yeah I'm not exactly sure what
[06:30]: it does but she calls for it so I'm
[06:32]: using it this is good for now I think
[06:37]: it's time for us to go ahead and get our
[06:42]: milk and add the yeast the milk so our
[06:46]: mixture our milk has make sure our milk
[06:49]: has cooled down to about a hundred
[06:52]: degrees which is good because we don't
[06:54]: want to kill this yeast but we're sewer
[06:56]: adding our yeasty water here first and
[07:03]: we're just gonna mix this with a spatula
[07:04]: for now so I'm just gonna use the same
[07:06]: special that I was using on this to wipe
[07:09]: it down because it's all going together
[07:10]: eventually anyway and then we're gonna
[07:15]: add some salt and some sugar which I've
[07:18]: already measured out here and then we're
[07:28]: gonna add two cups of flour to this and
[07:31]: we've got a lot more flour so this isn't
[07:33]: all the flour that's just what we need
[07:37]: for this part
[07:42]: mix it up and I think this should still
[07:45]: be relatively batter like not dough like
[07:50]: so hopefully so now that we've got this
[07:55]: all mixed I was supposed to mix the
[07:58]: yeast in with a whisk but I'm pretty
[07:60]: sure it mixed in pretty well anyway
[08:03]: we're gonna put this into a warm place
[08:05]: for 10 to 15 minutes I've got my I've
[08:08]: got a warming drawer under my stove so
[08:11]: I've had that preheating so I'm just
[08:13]: gonna put it in there since it is winter
[08:15]: here and chilly we don't have another
[08:19]: warm place really so that's where he's
[08:21]: going our flour mixture has been in the
[08:25]: warming drawer for almost 15 minutes I
[08:27]: think you can kind of tell that it's
[08:29]: bubbly I don't know I feel like it
[08:31]: should be more battery than this a
[08:33]: little bit looser but it is what it is
[08:35]: now we're gonna gradually add this to
[08:38]: the honey mixture that we made earlier
[08:41]: and at low speed so I'm gonna put some
[08:48]: of it in there and then turn it on
[08:50]: because this is not won't just go in
[08:54]: like I expect it to so we'll see like it
[08:57]: feels like the recipe calls for but
[09:01]: pay for it so I'm going to stop it over
[09:03]: time our next step is to add the rest of
[09:17]: the flour this has been sifted by the
[09:19]: way into this mixture in four batches so
[09:25]: I'm going to go ahead and put about a
[09:26]: quarter of it in there I kind of think
[09:30]: we're not going to need it all but you
[09:31]: know so I'm gonna be a little more
[09:33]: careful and we do this also on low-speed
[09:39]: kind of trying to avoid getting flour
[09:42]: all over the place by putting some in
[09:44]: gradually instead of in batches but that
[09:48]: failed because I've got flour sort of
[09:50]: all over the place already but oh well
[09:53]: they do make little shoots you can
[09:57]: attach that keep your bowl from spitting
[10:01]: out flour when you do this but I don't
[10:03]: have one of those
[10:17]: [Applause]
[10:20]: so this all got incorporated relatively
[10:23]: well and I did end up needing all of the
[10:25]: flour and it's kind of still a little
[10:28]: moist dough as you can see perhaps so
[10:33]: now I'm supposed to take this off take
[10:38]: the paddle off and switch to the dough
[10:40]: hook on my mixer it is uh not as easy as
[10:48]: it sounds
[10:49]: but okay okay got the dough hook on here
[10:57]: we're going to turn this on and turn it
[10:60]: up to medium and mix it for about ten
[11:02]: minutes so we'll see it in ten minutes
[11:06]: so here's where I have to admit that I
[11:09]: did call in my professional bread making
[11:12]: help to help me with this
[11:15]: it started out all clumped around the
[11:21]: thing and not sticking to the sides and
[11:23]: then about middle it started sticking to
[11:25]: the sides and it didn't get much better
[11:26]: we did end up adding about another
[11:29]: spoonful of flour to it we did lose some
[11:33]: throughout the process from the sifting
[11:37]: and the putting it in here and
[11:40]: explosions of flour so that might be it
[11:44]: our flour might need more water right
[11:47]: now because it is winter I don't know
[11:48]: who knows but we did end up adding a
[11:50]: little bit more my mixer is very warm
[11:52]: right now house so it's been is how to
[11:56]: work out but now we are to take it out
[11:59]: of the mixer here we go and knead it for
[12:05]: a couple of minutes by hand which is not
[12:12]: my strong suit
[12:16]: so I've got that all here and on a
[12:21]: floured work surface so we'll be adding
[12:22]: a little bit more flour to it so I'm
[12:30]: just going to kneading this for a couple
[12:31]: minutes
[12:37]: supposed to be going for as smooth as a
[12:40]: baby's bottom and I think it's pretty
[12:42]: smooth and I'm gonna call this done
[12:44]: because this is my least favorite part
[12:46]: I've got a glass bowl here that has been
[12:54]: lightly oiled and put this in the bottom
[12:60]: cover it in plastic wrap and then it's
[13:03]: going to go into a proofing drawer for
[13:05]: about an hour there we go try to get it
[13:21]: to cover the whole thing I did ask my
[13:27]: bread guy why a glass bowl instead of
[13:30]: metal he says I can react with the metal
[13:35]: so pieces but he doesn't know for real
[13:39]: apparently this is what he's saying
[13:41]: behind the camera right now
[13:42]: but we always use glass plus plastic
[13:46]: wrap sticks well to the glass so this is
[13:49]: going my warming drawer so now we're
[13:54]: going to make the glaze and the filling
[13:57]: while the dough is rising in her in the
[14:03]: book she says to make glaze and then the
[14:04]: dough and then get it rising but to
[14:06]: streamline things while we're waiting
[14:08]: for an hour so we're not just waiting
[14:10]: one thing I have to do for the glaze is
[14:13]: to zest and juice these oranges so I'm
[14:20]: gonna do that first I'm gonna zest it
[14:22]: because it's easier while it's home and
[14:25]: after you juice it
[14:33]: you're just trying to get the orange
[14:35]: bits off not the white bits so and I'm
[14:39]: gonna put it all in this bowl right here
[14:41]: it all goes in together so alright so
[14:47]: now I'm going to cut these in half and
[14:48]: use my juicer here it's fine don't love
[14:56]: it don't hate it but it catches the pulp
[14:57]: and it has a smaller for like lemons and
[15:01]: limes and a larger side so these largely
[15:05]: we're just as much juice out as I can
[15:10]: and not make it go everywhere all right
[15:17]: okay so I'm just gonna pour from here
[15:20]: into my bowl so it's all together and
[15:27]: then I have time because there's also
[15:31]: time in this so thyme sprigs and it's
[15:33]: all gonna go in together so I'm just
[15:34]: gonna put it in this bowl for now next
[15:36]: we're gonna meet at the stove to go
[15:38]: ahead and put our glaze together and
[15:41]: then get our filling ready you're back
[15:44]: okay so I have a lot of butter here
[15:49]: melting in a tube three quart he says a
[15:53]: 3 quart saucepan whatever you've got
[15:56]: medium heat and now that it's melted I'm
[16:01]: gonna add the rest of my ingredients
[16:03]: which is some sugar the goat will go
[16:09]: ahead and put the time and the orange
[16:13]: juice and zest in here that we've just
[16:17]: made just prepared and then we're going
[16:22]: to put in this is corn syrup not corn
[16:29]: oil my husband made that mistake one
[16:32]: time trying to make divinity doesn't
[16:36]: work that way and then we have a lot
[16:40]: more honey
[16:44]: and this all goes in here and you bring
[16:49]: it up to a boil and boil it for one
[16:52]: minute
[16:55]: so on medium heat so that's what I'm
[17:02]: gonna do
[17:03]: the thyme sprigs are going to be pulled
[17:05]: out after it's done so don't have to
[17:12]: worry about those but just add a little
[17:16]: bit of flavor to this glaze this is
[17:26]: taking forever to boil turn it up a
[17:30]: little bit still not boiling okay I
[17:36]: think I'm gonna start timing down so
[17:39]: about a minute okay it's been a minute
[17:46]: stir it up and turn it off and now we're
[17:53]: just going to take out the woody parts
[17:56]: of the time I think most of mine were
[18:01]: connected together hopefully they stayed
[18:03]: that way no nope saw one
[18:15]: well I find it later I can pull it out
[18:17]: then and we're just going to let this
[18:20]: sit our next step is to lightly brown
[18:24]: our sausage for the stuffing so we'll
[18:27]: get set up for that meet you right back
[18:29]: here so have the same breakfast sausage
[18:33]: that I used for the sausage balls that
[18:37]: we made previously and we're just going
[18:42]: to brown this lightly in opinion we
[18:46]: don't want to cook it entirely we just
[18:49]: want to render a little bit of the fat
[18:51]: that we're going to then strain out I
[18:53]: have a sieve that over a bowl to catch
[18:57]: the fat and break it up so that's what
[19:04]: we're doing it's not we're not aiming
[19:07]: for thoroughly cooked here so just so
[19:10]: you know it's gonna finish cooking
[19:12]: inside the honey buns I'm gonna call
[19:20]: this done enough it started to render
[19:23]: just a little bit and it's not it's
[19:25]: almost all the way cooked but not far
[19:26]: away so let me go ahead and try to get
[19:32]: all this into my straight now she does
[19:43]: say you can do both the glaze and the
[19:46]: filling beforehand and they will keep in
[19:49]: the refrigerator for a while but they or
[19:52]: at least the the filling that we're
[19:54]: going to be doing making with this
[19:57]: sausage has to be brought back up to
[19:60]: room temperature before you can spread
[20:01]: it on the honey buns so just FYI so
[20:05]: we're going to set this aside and next
[20:08]: thing we're gonna use our mixer again to
[20:11]: mix this up into the filling be right
[20:14]: back now we're getting ready to make our
[20:17]: filling so we have some butter here
[20:19]: that's supposed to be softened it's been
[20:21]: sitting out for a while but it's kind of
[20:23]: cool inside
[20:24]: so we're going to paddle it by itself
[20:26]: for a minute Oh No okay I'm gonna need
[20:32]: to spatula the end of this recipe like
[20:35]: all of my specialists are gonna be dirty
[20:36]: and I have a lot of them anyway so now
[20:39]: we're gonna add some dark brown sugar
[20:45]: and some honey so there is honey in
[20:49]: every part of this recipe and it used a
[20:53]: lot of honey I bought a large jar of it
[20:57]: a while back but I knew I had it I if I
[21:02]: had not added it all up I would not have
[21:04]: had enough honey for this if I hadn't
[21:07]: bought the really huge jar cuz I I would
[21:09]: have just bought a small thing of honey
[21:11]: thinking it was enough but buy a lot of
[21:14]: honey so now we just mix these up
[21:17]: together before we add the sausage just
[21:24]: gonna scrape down the sides get it all
[21:26]: worked in together one more time
[21:44]: now we just add all of our sausage and
[21:46]: mix it up lightly sort of you don't want
[21:50]: to break it all up too much but you want
[21:52]: it to become a homogenous mixture so so
[22:06]: I'm gonna mix this together on I'm just
[22:11]: going to mix it together on stir mine
[22:13]: which is the lowest setting my hands so
[22:18]: alright my since the sausage was still
[22:22]: warm kind of melted things a little bit
[22:25]: but that should be fine
[22:26]: [Music]
[22:29]: it'll have some time to cool now while
[22:33]: we wait for the bread dough to be ready
[22:34]: which is supposedly almost there I'm
[22:38]: going to check to make sure it's
[22:39]: actually doubled a couple minutes just
[22:46]: checked our bread dough and it's not
[22:48]: quite doubled so we're gonna let it go a
[22:49]: little bit longer like I said kind of
[22:51]: chilly here takes a little bit longer
[22:53]: for things to rise when they need to be
[22:56]: warm even though it's in the warming
[22:57]: drawer
[22:58]: whatever will let it go a little bit
[22:60]: longer but we can go ahead and get our
[23:03]: pans ready we're supposed to fill two
[23:07]: round cake pans a quarter of the way
[23:11]: with our glaze there will be some left
[23:14]: over to drizzle on top so I think I'm
[23:18]: gonna get a ladle so I don't make too
[23:20]: much of a mess of beer back like I said
[23:23]: gonna dirty everything for this recipe
[23:25]: but I'm just gonna ladle these until
[23:30]: it's about a quarter of the way full
[23:33]: I think those were about a quarter of
[23:37]: the way full police say is pretty good
[23:42]: honey and mostly honey and citrus honey
[23:45]: and orange I'm gonna put these over here
[23:50]: out of the way
[23:52]: seems like a lot of glaze in there but
[23:55]: we're following the directions and
[23:57]: they're still as you can see plenty left
[24:00]: in my bowl for drizzling put this back
[24:05]: over here I've decided this is doubled
[24:08]: in volume so we're going to I'm going to
[24:10]: take it out here punch it down and
[24:14]: divide it in half and I've just got oil
[24:16]: all over my floured surface oh well so
[24:19]: punch it down and divide it in half
[24:24]: because it's gonna make two pans two
[24:29]: rolls worth so never here and take half
[24:34]: of it and each half we're gonna roll
[24:37]: into a 8 by 10 square and try that
[24:48]: I'm trying to get it eight inches this
[24:52]: way and ten inches that way I'm totally
[24:54]: gonna knock my Bowl down while I do this
[24:57]: and try not to anyway what do you think
[25:03]: about that all right
[25:04]: we're gonna call that good and now we
[25:10]: put half of our filling on this and
[25:15]: spread it out leaving an inch gap on all
[25:19]: sides we go leaving me one inch gap on
[25:22]: all edges so this is a little less
[25:35]: spreadable than I would expect it to be
[25:38]: because our sausage was still pretty
[25:40]: warm but I'm gonna put about half of it
[25:42]: on here if that's okay and now we roll
[25:57]: it up just making sure I'm doing
[25:59]: everything right
[26:06]: because it's still a little warm it's
[26:10]: hopefully try to keep it from spilling
[26:15]: out the edges I'm gonna try to pinch
[26:21]: those seams together because it really
[26:23]: does want to spill out and then we were
[26:27]: supposed to rest it on the seams and
[26:31]: slice it in half and then slice each of
[26:35]: those halves into five after we discard
[26:37]: the ends so let me get a nice slice
[26:45]: about an inch off of each end to discard
[26:50]: I know cutting on this is not great
[26:55]: probably couldn't use that but I'm not
[26:57]: sure about how well it would cut so I'm
[27:02]: gonna cut it in half and then cut each
[27:07]: one into five no that's a little too
[27:13]: little
[27:20]: okay everything is seeping out at this
[27:28]: point that's great okay I need to get
[27:39]: both of them cut because they both go in
[27:41]: one on both sides go into one pan so
[27:55]: yeah I did much worse on that side but
[27:57]: oh well
[28:01]: got our pans that we have prefilled put
[28:11]: them cut side down into the glaze I
[28:21]: really think we need to be careful with
[28:29]: filling next time if we do this again
[28:32]: and cool off our mixture before we put
[28:42]: it in here
[28:52]: to make room I swear I did everything
[28:58]: like she said but anyway we're going to
[29:03]: do the other one and we're going to put
[29:08]: plastic now I think we don't put plastic
[29:10]: wrap over now we just put them in our
[29:11]: warm place to rise for about thirty
[29:14]: minutes I'm going to clean up a bit and
[29:17]: work on the other one I might put my
[29:20]: filling in the refrigerator for a couple
[29:22]: minutes we'll see so as you can tell I
[29:27]: went ahead and rolled out my other dough
[29:30]: the other half of the dough but my
[29:33]: filling has been in the refrigerator for
[29:34]: almost thirty minutes and so the other
[29:36]: batch has been rising for that long and
[29:38]: I think they're ready to go in so it's
[29:39]: gonna show you what those look like as
[29:47]: you can see they all kind of grew and
[29:51]: came together so now I'm going to cover
[29:55]: this with foil and I'm gonna put it on a
[29:57]: baking sheet because I'm a little afraid
[29:58]: that this honey glaze is gonna boil out
[30:01]: a little bit just in case it's going to
[30:03]: catch it so and we're gonna bake it for
[30:06]: 30 minutes with the foil on then take
[30:09]: the foil off and let it go for 15
[30:11]: minutes so I'm going to do that and then
[30:14]: I'm going to show you what it looks like
[30:15]: when the mixture the sausage makes sure
[30:19]: is not quite as loose and hopefully we
[30:21]: won't lose as much so second so my
[30:25]: sausage mixture here is definitely less
[30:27]: loose there's a little bit of liquid in
[30:29]: it but I think we'll be okay especially
[30:31]: because it's gonna heat itself back up
[30:33]: in the oven hopefully I did okay with
[30:37]: dividing it in half if not these will be
[30:39]: extra stuffed and the other ones will be
[30:41]: not quite as done but anyway so I'm
[30:47]: gonna
[30:48]: spread this out looks like I got it
[30:52]: pretty much half so that's good so I'm
[30:57]: just like the other one I'm going to
[30:58]: roll it up and hopefully not lose as
[30:59]: much as I did with the other one
[31:19]: all right now we'll get this into the
[31:22]: other pant she can tell the glaze has
[31:28]: hardened up a bit more there did that
[31:33]: little tiny one in there there we go
[31:36]: all right didn't lose quite as much
[31:40]: stuff although my work surface is very
[31:43]: dirty I'll clean that up we're gonna put
[31:45]: this in the warming tour to raise for
[31:48]: about 30 minutes and then we will put it
[31:51]: in the oven when we take the foil off of
[31:53]: the other one so I'll let you know what
[31:55]: they look like when they're all done
[31:58]: [Music]
[32:17]: on this episode of cooking the books
[32:19]: with Heather you have watched me make
[32:21]: sausage stuffed honey buns and if you
[32:25]: did and if you stuck around this long
[32:27]: thank you because this was a very long
[32:30]: recipe for us to film for us to make
[32:33]: because you have to make the dough and
[32:38]: let it rise you have to make the filling
[32:40]: you have to make the glaze and then you
[32:42]: have to sort of put it all together it
[32:44]: was a lot it didn't require too much
[32:48]: specific special equipment it did
[32:50]: require you know a stand mixer but you
[32:52]: could get away without that for probably
[32:55]: everything that that you needed to you
[32:57]: mean you can always need bread by hand
[32:59]: it just takes a lot longer I'm not a
[33:03]: bread beater but I usually let my
[33:07]: husband eat that yeah so that was that
[33:10]: was all it was it was a lot and it
[33:15]: required a lot of honey like I said
[33:17]: there was honey in every step and these
[33:21]: did turn out very sweet and sadly sat
[33:25]: them down in front of my kids and my
[33:27]: daughter looks at me and says I don't
[33:29]: really like honey so this will probably
[33:34]: not be our Christmas morning breakfast
[33:40]: because I'm not going through this
[33:42]: effort again for something my children
[33:44]: won't eat not for them I will do it for
[33:47]: other people I did take the leftovers to
[33:50]: work with me because it makes a lot it
[33:54]: makes two pans this size so that's like
[33:57]: 20 honey buns and everybody enjoyed them
[33:60]: everybody liked him I got a couple
[34:01]: people asking me for recipes so that's
[34:03]: great so they were delicious everybody
[34:07]: liked them it has a I think I would
[34:10]: prefer maybe a little more sausage in it
[34:12]: um and maybe that was just I had a
[34:17]: problem separating it out into the two
[34:19]: halves and and when I ate it I eat the
[34:21]: first half which may have been less but
[34:22]: also the
[34:24]: also filling kana since ours was a
[34:28]: little on the wet side I think it my
[34:33]: sausage was too warm when I mixed it
[34:35]: into the the butter and the other
[34:38]: ingredients in sorr so the butter kind
[34:40]: of melted and it was just a little bit
[34:41]: more difficult the second time I did a
[34:44]: little bit better cuz I did let it chill
[34:46]: but yeah I would prefer a little bit
[34:50]: more sausage and a little less sweet so
[34:53]: definitely I could cut back on the honey
[34:55]: glaze I think I found this recipe online
[34:58]: and I'll link that below where she made
[35:01]: it all in a larger pan and used only 1/2
[35:04]: recipe of the honey glaze and I think I
[35:07]: think that might be better I don't know
[35:09]: might be less but we still have some of
[35:10]: the honey glaze left in the refrigerator
[35:11]: so we didn't use it all so whatever
[35:15]: anyways if you think you'd enjoy this
[35:18]: recipe I think you should make it if you
[35:20]: have time if you if you want to go
[35:22]: through the effort it's very impressive
[35:24]: it really is it's an impressive recipe
[35:25]: so if you're if you're willing to put
[35:29]: forth the effort I think it's very much
[35:31]: worth it
[35:32]: and I hope you enjoy watching me cook it
[35:35]: and if you did please hit the thumbs up
[35:38]: below and subscribe to come back and
[35:40]: watch me cook something else
[35:43]: [Music]