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glazed sausages with maple syrup and fresh rosemary |
Brunch, Vegetarian, Vegan, Salted, Vegetables and Fruits, Pork
A simple recipe of classic sugar shack meal.
The choice of sausages can be very varied.
Serve with mustard or ketchup as a dip to eat them.
Vegetarian or Vegan option, product that we find very easily in many shops, not necessarily specialized.
Ingredients
Recipe for 4 servingsSausage
Preparation time: 25 min
-
Set up
As part of a sugar shack meal we often use cocktail sausages, most of the time we buy them cooked.
It is possible in this case to cut them into 4 or 6 pieces, you can also keep it whole.
You can also cook a traditional sausage and then finalize the operation as follows:
Peel and mince the onion (strips).
-
Sausages
In a hot pan with vegetable oil and a tablespoon of butter, brown the onions, add a pinch of salt, let them gently caramelize.
Then add the whole sausage or pieces, deglaze with the maple syrup, add the rosemary, lower the heat.
Roll the sausages in the caramelized maple syrup and onions.
Keep warm until serving.
Official partners
The choice of sausages can be very varied.
Serve with mustard or ketchup as a dip to eat them.
Vegetarian or Vegan option, product that we find very easily in many shops, not necessarily specialized.
Class with similar recipe
LE BON BRUNCH
A GARGANTUESQUE sugar shack brunch with mimosa on arrival
- Maple braised ham, roasted garlic and thyme baby potatoes |
- Scrambled eggs with truffle oil and bacon |
- Glazed sausages with maple syrup and fresh rosemary |
- Giant maple and vanilla Île flottante with caramelized hazelnuts |
- Endive salad, frisée lettuce, green beans, smoked salmon and maple-mustard vinaigrette |
LE BON BRUNCH
A GARGANTUESQUE sugar shack brunch with mimosa on arrival
- Maple braised ham, roasted garlic and thyme baby potatoes |
- Scrambled eggs with truffle oil and bacon |
- Glazed sausages with maple syrup and fresh rosemary |
- Giant maple and vanilla Île flottante with caramelized hazelnuts |
- Endive salad, frisée lettuce, green beans, smoked salmon and maple-mustard vinaigrette |
LE BON BRUNCH
A GARGANTUESQUE sugar shack brunch with mimosa on arrival
- Maple braised ham, roasted garlic and thyme baby potatoes |
- Scrambled eggs with truffle oil and bacon |
- Glazed sausages with maple syrup and fresh rosemary |
- Giant maple and vanilla Île flottante with caramelized hazelnuts |
- Endive salad, frisée lettuce, green beans, smoked salmon and maple-mustard vinaigrette |
LE BON BRUNCH
A GARGANTUESQUE sugar shack brunch with mimosa on arrival
- Maple braised ham, roasted garlic and thyme baby potatoes |
- Scrambled eggs with truffle oil and bacon |
- Glazed sausages with maple syrup and fresh rosemary |
- Giant maple and vanilla Île flottante with caramelized hazelnuts |
- Endive salad, frisée lettuce, green beans, smoked salmon and maple-mustard vinaigrette |
LE BON BRUNCH
Festive Brunch + Mimosa workshop on arrival!
- Mimosa 2.0
- Rolled ham, Monterey jack, maple flaky croissant |
- Grilled asparagus and hollandaise sauce, flavours of Québec |
- Glazed sausages with maple syrup and fresh rosemary |
- Scrambled eggs with truffle oil and bacon |
- Crunchy and fluffy waffle, creamy chocolate, chantilly rosette with roasted almonds |
LE BON BRUNCH
Festive Brunch + Mimosa workshop on arrival!
- Mimosa 2.0
- Rolled ham, Monterey jack, maple flaky croissant |
- Grilled asparagus and hollandaise sauce, flavours of Québec |
- Glazed sausages with maple syrup and fresh rosemary |
- Scrambled eggs with truffle oil and bacon |
- Crunchy and fluffy waffle, creamy chocolate, chantilly rosette with roasted almonds |
LE BON BRUNCH
Festive Brunch + Mimosa workshop on arrival!
- Rolled ham, Monterey jack, maple flaky croissant |
- Grilled asparagus and hollandaise sauce, flavours of Québec |
- Glazed sausages with maple syrup and fresh rosemary |
- Scrambled eggs with truffle oil and bacon |
- Crunchy and fluffy waffle, creamy chocolate, chantilly rosette with roasted almonds |
LE BON BRUNCH
Festive Brunch + Mimosa workshop on arrival!
- Rolled ham, Monterey jack, maple flaky croissant |
- Grilled asparagus and hollandaise sauce, flavours of Québec |
- Glazed sausages with maple syrup and fresh rosemary |
- Scrambled eggs with truffle oil and bacon |
- Crunchy and fluffy waffle, creamy chocolate, chantilly rosette with roasted almonds |
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