Maple Bacon Breakfast Sausage Fatty

• 1 pound ground pork
• 1/2 cup maple syrup
• 2 tablespoons brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 slices bacon

Steps

1. 1 In a large bowl, mix together ground pork, maple syrup, brown sugar, smoked paprika, garlic powder, salt, and black pepper until well combined.
2. 2 Form the mixture into a rectangular patty, about 8 inches by 6 inches.
3. 3 Preheat oven to 375°F.
4. 4 Line a baking sheet with parchment paper.
5. 5 Place the bacon slices side by side on a clean surface. Lay the sausage patty on top of the bacon.
6. 6 Wrap the bacon around the sausage patty, folding it over the edges to encase the sausage completely.
7. 7 Place the wrapped sausage fatty on the prepared baking sheet.
8. 8 Bake in the preheated oven for 25 minutes, or until the bacon is crispy and the sausage is cooked through.
9. 9 Remove from oven and let rest for 5 minutes before slicing.
10. 10 Slice into portions and serve warm.

Equipment

• baking sheet
• parchment paper

Variations

• Add diced apples to the sausage mix for a fruity twist.
• Use turkey sausage for a leaner version.

Substitutions

• If you're out of maple syrup, use honey for a similar sweetness.

Pairings

• Serve with a fresh fruit salad.
• A side of toast with jam complements this dish well.

Nutrition

Tips

• For an extra kick, add a dash of cayenne pepper to the sausage mixture.
• Serve with eggs and hash browns for a complete breakfast feast.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat in a preheated 350°F oven until heated through.

Serving Suggestions

• Serve with fluffy scrambled eggs.
• Pair with a side of crispy hash browns.

FAQ