These little sausages are always a hit at breakfast. They're incredibly simple, but so memorable. Sweet, smokey, salty and a little bit spicy, they check all the boxes.

The most delicious little sausages...

I’m always on the search for fun breakfast and brunch dishes that require little prep and pack a big punch. These breakfast sausages definitely deliver. It’s amazing how they transform when baked in the oven with a sweet, smoky blend of maple syrup, sherry wine and smoked paprika. It’s best if you start with quality ingredients like great sausages, and North Country Smoke House is my go to in Connecticut. They smoke their humanely raised meats in New Hampshire without nitrates. Using good maple syrup is a must as well.  

The most delicious little sausages...

I’m always on the search for fun breakfast and brunch dishes that require little prep and pack a big punch. These breakfast sausages definitely deliver. It’s amazing how they transform when baked in the oven with a sweet, smoky blend of maple syrup, sherry wine and smoked paprika. It’s best if you start with quality ingredients like great sausages, and North Country Smoke House is my go to in Connecticut. They smoke their humanely raised meats in New Hampshire without nitrates. Using good maple syrup is a must as well.  

Assembling the sausages only takes a few minutes, and then you pop them into the oven until the liquid is bubbling and slightly syrupy, and the sausages are golden. I like using little individual, shallow gratin dishes when making the sausages, but you can also cook them in larger batches in anything from an oven safe skillet, to a larger, shallow baking dish. And this recipe can easily be doubled or tripled for larger gatherings. 

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Maple-Sherry Breakfast Sausages

  • Author: carolinefey

Description

I’m always on the search for fun breakfast and brunch dishes that require little prep and pack a big punch. These breakfast sausages definitely deliver. It’s amazing how they transform when baked in the oven with a sweet, smoky blend of maple syrup, sherry wine and smoked paprika. It’s best if you start with quality ingredients like great sausages, and North Country Smoke House is my go to in Connecticut. They smoke their humanely raised meats in New Hampshire without nitrates. Using good maple syrup is a must as well.


Ingredients

Units Scale
  • 1 package breakfast sausage links with at least 8 sausages
  • 1/4 cup pure maple syrup
  • 1/4 cup sherry wine (see notes if you need a sub)
  • 1/2 teaspoon smoked paprika

Instructions

1. Put the sausages in a single layer in the bottom of a shallow baking dish (or several dishes) or oven safe skillet.

2. Drizzle the sherry wine and maple syrup over the sausages and then sprinkle with smoked paprika.

3. Bake for 15 to 20 minutes, or until the liquid is bubbling and syrupy and the sausages are golden.


Notes

This recipe can be easily multiplied for larger gatherings.

If you don’t have sherry wine you can substitute Marsala wine, port or even red or white wine.

If you don’t want to add wine you can use apple cider instead.

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