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Flavorful Bourbon Maple Bacon-Wrapped Sausages Easy Breakfast Recipe

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These bourbon maple bacon-wrapped breakfast sausages combine sweet, smoky, and savory flavors for a quick and indulgent breakfast treat. Perfect for busy mornings or special occasions, they deliver a crispy bacon crust with juicy sausage inside.

Ingredients

Scale
  • 12 small pork breakfast sausages (e.g., Johnsonville brand)
  • 12 slices thick-cut bacon
  • 1/4 cup bourbon (60 ml) – smooth variety like Buffalo Trace or Maker’s Mark
  • 1/3 cup pure maple syrup (80 ml)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons brown sugar
  • 1/2 teaspoon garlic powder
  • Freshly ground black pepper, to taste
  • Optional: pinch of smoked paprika

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wrap each breakfast sausage with a slice of thick-cut bacon, spiraling tightly from top to bottom. Secure with a toothpick if needed.
  3. Place the wrapped sausages on a wire rack set over a rimmed baking sheet, spacing them apart to avoid steaming.
  4. In a small saucepan, combine bourbon, pure maple syrup, brown sugar, Dijon mustard, garlic powder, black pepper, and smoked paprika (if using). Simmer gently over medium heat, stirring frequently, for 5-7 minutes until slightly thickened and glossy.
  5. Brush the bourbon maple glaze generously over each bacon-wrapped sausage, reserving some glaze for later.
  6. Bake in the preheated oven for 20-25 minutes. Halfway through (around 12 minutes), turn the sausages and brush with more glaze to build a sticky, caramelized crust.
  7. Check for doneness: bacon should be crispy and sausages cooked through (internal temperature 160°F / 71°C for pork). Broil 1-2 minutes if bacon needs extra crisping, watching carefully.
  8. Remove from oven and let rest for 5 minutes to allow juices to redistribute and glaze to set.
  9. Serve warm with your favorite breakfast sides.

Notes

Use thick-cut bacon for best crispiness and glaze adherence. Glaze twice during baking for a sticky, caramelized crust. Rest sausages after baking for juicier results. If glaze thickens too much while resting, gently rewarm with a splash of water before basting again. Adjust cooking time if using chicken or turkey sausages. For a non-alcoholic version, substitute bourbon with apple cider or orange juice concentrate.

Nutrition

Keywords: bourbon, maple syrup, bacon-wrapped sausages, breakfast, easy recipe, brunch, savory, sweet, smoky

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