Sausage – Baked Maple-Glazed Pork Sausages

5.0 from 1 reviews
Pork Sausages - Maple Glazed
 
An easy and delicious recipe for Sweet Italian or Breakfast sausage for breakfast or dinner! It requires only a few minutes in the kitchen, and everyone you serve it to will remember it! It’s a terrific pot luck dish on its own and also great served with winter squash mashed with butter and herbes de Provence or with steamed broccoli tossed with walnuts.
Author:
Recipe for: PASTURED PORK
Cut of Meat: Sausage
Serves: 6
Ingredients
  • 2 Tablespoons olive oil
  • 2 pounds link Sweet Italian or Breakfast pork sausage or 2 lbs bulk sausage formed into 8 patties.
  • 6 tart apples, cored, quartered, but not peeled
  • ¼ cup maple syrup
Instructions
  1. Preheat the oven to 350 degrees F
  2. Heat the olive oil in a flameproof casserole over medium heat. Lightly brown the sausages, about 2-3 minutes per side. Remove from the heat. Cut sausages into bite sized pieces. Return to the casserole or pan you have browned the sausages in or transfer sausage and juices to a baking dish. Add the apples. Drizzle the maple syrup on the top, cover, and roast for 30 to 45 minutes, or until the apples can be pierced easily with a fork. Serve in a shallow bowl with the apples and pan sauce spooned on top.
More
HINT: Snug Valley usually doubles the recipe… we eat a lot and we also like leftovers!

From The Grassfed Gourmet Cookbook by Shannon Hayes (our go to book). Used with permission of the author.

 

One thought on “Sausage – Baked Maple-Glazed Pork Sausages”

  1. Making this again! This time I am using Snug Valley Farm’s breakfast links and going to serve it all with cheddar omelets – plating the apples and syrup on top of the omelets. I’m using local apples, eggs from a neighbor and Cabot cheddar. This yummy meal features five Vermont products.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: