Maple-Thyme Sausage Links and Bacon
Think you can’t improve on that breakfast favorite, a side of sausage and bacon? Here we brush the meat with maple syrup and add a sprinkling of fresh thyme leaves to create a dish that’s salty, sweet and savory—and totally irresistible. This quick and easy recipe will be a surefire hit at festive brunches during the holidays.
Ingredients
- 8 thick-cut bacon slices
- 1 lb. (500 g) breakfast sausage links
- 3 Tbs. maple syrup
- Leaves from 6 fresh thyme sprigs
Directions
In a 4-quart (4-l) oval baking dish over medium-high heat, arrange about half the bacon in a single layer, taking care to not overcrowd the pan (you may have to do this in 3 batches). Cook the bacon, turning once, until crisp, about 8 minutes. Transfer to a paper towel–lined plate and repeat with the remaining bacon.
When all the bacon is cooked, working in batches, add the sausages to the baking dish and cook, turning a few times, until the sausages are almost cooked through, about 6 minutes (they will finish cooking in the oven). Remove from the heat and set aside until ready to serve, up to 30 minutes.
Meanwhile, preheat an oven to 425°F (220°C).
Just before serving, brush the sausages (and bacon, if desired) with the maple syrup and return all the meat to the baking dish. Transfer to the oven and cook until the sausages and bacon are heated through, about 8 minutes. Sprinkle with the thyme leaves and serve hot. Serves 4 to 6.
Williams Sonoma Test Kitchen
