Sweet Maple Simmered Sausages Recipes

MAPLE BREAKFAST SAUSAGE

Steps:

• Mix pork, maple syrup, sage, salt, fennel seed, red pepper flakes, garlic powder, onion powder, and anise seed in a large bowl until evenly blended. Shape pork into small patties.
• Heat olive oil in a large skillet over medium heat; fry patties in batches until pork is browned and no longer pink in the center, 4 to 5 minutes per side.

SWEET SAUSAGE MARSALA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
• Place whole sausages and 1/3 cup water in a skillet over medium-high heat. Cover, and cook 5 to 8 minutes. Drain and thinly slice.
• Return sausage to skillet. Stir in garlic, onions, peppers, and Marsala wine. Cook over medium-high heat, stirring frequently, until sausage is cooked through. Stir in diced tomatoes, black pepper, and oregano. Cook about 2 minutes more, then remove from heat. Serve over cooked pasta.

MAPLE SAUSAGE SKILLET

Steps:

• In a large skillet, heat oil over medium-high heat. Add sausage; cook and stir 3-4 minutes or until lightly browned. Add vegetables; cook and stir 3-4 minutes longer or until vegetables are crisp-tender. Stir in syrup and pepper; heat through. Serve with rice.

MAPLE-GLAZED SAUSAGES

Steps:

• In a large non-stick skillet, cook sausages until browned; drain.
• In a bowl, mix together the syrup, brown sugar, and cinnamon.
• Pour into the skillet.
• Bring to a boil; cook and stir until sausages are glazed.

BEER-SIMMERED GRILLED SAUSAGES

Steps:

• Prick each sausage a half-dozen times with a needle or pin stuck in a cork.
• Arrange the onion slices on the bottom of a saute pan just large enough to hold all the sausages.
• Place the sausages on top and add beer and water to cover (the ratio should be 3 parts beer to 1 part water).
• Place the pan over medium heat and gradually bring the liquid to a simmer, not a rapid boil.
• Poach the sausages until half-cooked, 4 to 5 minutes.
• Transfer the sausages to a rack on baking sheet to drain, or drain in a colander.
• Separate the sausages into links.
• Set up grill for direct grilling and preheat to medium-high.
• When ready to cook, brush and oil the grill grate.
• Lightly brush the sausages on all sides with oil and place on the hot grate.
• Grill until the casings are crisp and nicely browned and the sausages are cooked through, 4 to 6 minutes per side.
• You may want to rotate the sausages 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks.
• Should flare-ups arise, move the sausages to a different section of the grill.
• Use a slender metal skewer to test for doneness.
• Insert it into the center of one of the sausages: It should come out hot to the touch.
• Transfer the sausages to plates or a platter and let rest for 3 minutes.
• Serve with plenty of mustard.