Maple Sausage Recipe

Prepare sausages

Pat sausages dry with paper towel. If using links, leave whole or cut into 1-inch pieces depending on preference. Lightly season with 1/4 tsp of the salt.

Brown sausages

Heat a large skillet over medium heat and add 1 tsp oil. When shimmering, add sausages in a single layer without crowding. Cook, turning occasionally, until well browned on all sides and nearly cooked through, about 8–10 minutes for links (6–8 minutes for thin patties). Transfer sausages to a plate and reserve pan drippings.

Make maple glaze

Lower heat to medium-low. Add butter to the same skillet and melt with the reserved drippings. Pour in 1 cup maple syrup, 2 tbsp brown sugar, 1 tsp Dijon mustard, and 1 tsp apple cider vinegar. Stir to combine and bring to a gentle simmer. Add 1 tsp black pepper and 1 tsp red pepper flakes (adjust to taste). Let the glaze simmer, stirring occasionally, until slightly thickened, about 4–6 minutes. Taste and adjust seasoning with remaining 1/4 tsp salt if needed.

Combine sausages and glaze

Return the sausages to the skillet, coat them in the glaze, and simmer together over low heat for 3–4 minutes, turning to glaze all sides and to ensure sausages are fully cooked (internal temp 160°F / 71°C for pork). If glaze thickens too much, add 1–2 tbsp water to loosen.

Transfer glazed sausages to a serving dish, spoon remaining glaze over top, and sprinkle with chopped parsley if using. Serve hot.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water if glaze has hardened.