Friday, November 7, 2014

Maple Glazed Grilled Sausages

Maple syrup is not only one of nature's truly delicious sweet nectars, but it's also been touted recently by health nuts as a superfood. I love maple syrup and one of my favorite flavors happens when it gets on sausage or bacon on the side of my pancakes! Salty and/or spicy mixed with sticky sweet can be such a treat for the senses. So here's my own version of Maple Glazed Grilled Sausages. They're easy to make too!

I like these as an appetizer, for breakfast or even as a main dish. They also make a great compliment to another meat like turkey during the holidays. I think you could do this with any type of sausage, but my favorite sausages are from The Good Little Company, mostly because they taste like American sausages, however Cumberland Sausages are a good alternative too. If you're in the US, go for a standard version of links sausages.

If you want these to be small and can't find small sausage links, halve your sausages by twisting them in the middle and cutting them in half.

12 small link sausages or 6 long ones
1/4 cup maple syrup plus extra for drizzling
Pinch of Maldon Salt or other sea salt flakes
Pinch of crushed chili flakes
1/2 teaspoon mustard powder
1/2 teaspoon extra virgin olive oil


1. Mix 1/4 cup maple syrup, crushed chili flakes, mustard powder and olive oil in a bowl with a small whisk or fork.

2. Add sausages and toss until completely coated. Allow to sit at room temperature for 10 to 20 minutes. If you want to make these ahead, marinate covered in the refrigerator overnight, but remove from the refrigerator about 20 minutes before grilling.

3. Cover a grill pan grate or baking sheet with aluminum foil and place sausages on the pan with as little dripping maple syrup as possible because it will burn and smoke up your kitchen.

4. Grill for 15 to 20 minutes or until crispy, turning sausages halfway though.

5. To serve, drizzle with maple syrup and sprinkle with salt flakes. If you're serving them as a starter, spear them with toothpicks after drizzling.

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