Sausage & Bacon Recipe

Prepare bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Arrange bacon strips in a single layer on the rack or directly on the lined sheet. Bake for 12–18 minutes, checking at 10 minutes for your desired crispness. Remove when done and transfer to a paper towel–lined plate to drain.

Cook sausages

While bacon bakes, heat a large skillet over medium heat and add 1 tablespoon olive oil. Add the sausage links in a single layer (do not crowd). Brown sausages, turning every 2–3 minutes, about 8–10 minutes total, until an internal temperature of 160°F (71°C) for pork is reached. If sausages brown too quickly, reduce heat to medium-low and add 1–2 tablespoons water, cover briefly to finish cooking through.

Glaze and finish

When sausages are nearly done and bacon is resting, push sausages to one side of the skillet (wipe skillet if needed) and add 1 tablespoon butter. Sprinkle 1 teaspoon brown sugar and 1 teaspoon freshly ground black pepper evenly over the sausages. Pour 2 tablespoons water into the skillet and cover for 1–2 minutes to loosen fond and help glaze form. Uncover and spoon melted butter and pan juices over sausages. Add 2 tablespoons maple syrup, turning each sausage to coat and heat the syrup until slightly thickened, about 30–60 seconds.

Combine and serve

Arrange sausages and bacon on a warmed serving platter. Spoon any remaining glaze from the skillet over the sausages and drizzle a little over the bacon if desired. Scatter 1 tablespoon chopped fresh parsley on top for color. Serve immediately with mustard, ketchup, toast, or breakfast potatoes as desired.