Maple Bacon and Apple Breakfast Sausage

Preparation info
  • Makes

    5 pounds

    links or patties
    • Difficulty


Appears in
The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

This sausage makes an appearance on our fall brunch menu when apples are aplenty and at their peak in New York State. I love using Rome or Honeycrisp apples—something slightly sweet and slightly tart, and that will hold its shape in the sausage—and a quality-grade New York State maple syrup for this sausage. Serve alongside sunny-side-up eggs.