Maple Sausage Breakfast Crescents Food

BREAKFAST CRESCENT DOGS

Breakfast Crescent Dogs image

Enjoy these Breakfast Crescent Dogs for a quick-prep recipe that's ready to eat in 25 minutes. Pair Pillsbury™ Crescent Rolls with sausage links, then top with maple syrup for a three-ingredient recipe that features all of your favorite breakfast flavors. It's not hard to see why this is a fan-favorite recipe.

Provided by Pillsbury Kitchens

Categories Breakfast

Time 25m

Yield 8

Number Of Ingredients 3

Ingredients

8 fully cooked sausage links
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
3/4 cup maple-flavored syrup

Steps:

Heat oven to 375°F. Separate dough into triangles. Wrap dough triangle around each sausage link. Place on ungreased cookie sheet, seam side down.
Bake 12 to 15 minutes or until golden brown. Serve with syrup.

Nutrition Facts : Calories 270, Carbohydrate 32 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 17 g, TransFat 1 1/2 g

MAPLE BREAKFAST SAUSAGE

Maple Breakfast Sausage image

This classic recipe will come together in the time it takes to make a frittata or a stack of pancakes for brunch. You could also try frying the patties in a cast-iron pan alongside eggs in a hole. As the maple-and-sage-tinged fat renders out of the sausage, the bread will thirstily absorb it. You might even want to drizzle a tiny bit more syrup over the whole thing as you sit down to eat, so that each bite of sausage, bread and runny yolk has the perfect blend of savory and sweet. Be sure to use ground pork with enough fat or you'll end up with dry, flavorless hockey pucks. Twenty percent by weight is a good ratio, though 25 doesn't hurt. If the ground pork available to you is too lean, ask the butcher to replace two ounces or so of the lean meat with ground pork belly or bacon. For variations on the sausage, check out these recipes for Italian fennel sausage and Nem Nuong, Vietnamese sausage.

Provided by Samin Nosrat

Categories breakfast, sausages, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 teaspoon dried sage
2 teaspoons Diamond Crystal kosher salt or 1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 large pinch ground nutmeg
1 large pinch ground coriander
1/4 teaspoon cayenne pepper
1 pound ground pork (20 to 25 percent fat by weight)
1 tablespoon plus 1/2 teaspoon maple syrup
Extra-virgin olive oil

Steps:

Line a baking sheet with parchment paper; set aside.
Finely crumble the sage into a large bowl. Add salt, black pepper, nutmeg, coriander and cayenne to the sage, and stir to combine. Add pork and syrup to the spice mixture.
Using your hands, mix thoroughly for 1 full minute, until the pork begins to appear tacky and sticks to the palm of your hand.
Heat a cast-iron pan over medium heat. Use a heaping tablespoon of pork mixture to make a small, thin sausage patty. Add a teaspoon or so of olive oil to the pan. and cook the patty for 2 to 3 minutes on each side, or until cooked through. Taste, and if needed, add salt or any other seasonings to the uncooked sausage mixture, and mix to combine.
Divide and form the remaining sausage into 8 2 1/2-inch patties, placing them on the prepared baking sheet as you go. Cover, and refrigerate for 30 minutes to allow the flavors to come together. (Patties can be made ahead and covered and refrigerated or frozen at this point until ready to use.)
To cook, wipe out cast-iron pan, and return it to medium heat. Add 1 tablespoon olive oil. When it shimmers, add patties in a single layer, leaving space between them. Cook 3 to 4 minutes per side, or until browned on the surface and just cooked through.
Drain sausages on paper towels. Serve hot.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 14 grams, Carbohydrate 4 grams, Fat 26 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 9 grams, Sodium 283 milligrams, Sugar 4 grams

MAPLE BREAKFAST SAUSAGE

Maple Breakfast Sausage image

Homemade breakfast sausage made with ground pork and seasonings. Great cooked in crumbles for biscuits and gravy, or in patties for breakfast sandwiches or eggs benedict. I like to premake a large batch and freeze the patties, then just take out a few the night before.

Provided by Melissa

Categories Meat and Poultry Recipes Pork Ground Pork Recipes

Time 20m

Yield 12

Number Of Ingredients 10

Ingredients

2 ½ pounds ground pork
¼ cup maple syrup
1 ½ tablespoons chopped fresh sage
1 tablespoon salt
2 ½ teaspoons fennel seed
2 ½ teaspoons red pepper flakes
2 ½ teaspoons garlic powder
2 ½ teaspoons onion powder
1 teaspoon anise seed
1 tablespoon olive oil

Steps:

Mix pork, maple syrup, sage, salt, fennel seed, red pepper flakes, garlic powder, onion powder, and anise seed in a large bowl until evenly blended. Shape pork into small patties.
Heat olive oil in a large skillet over medium heat; fry patties in batches until pork is browned and no longer pink in the center, 4 to 5 minutes per side.

Nutrition Facts : Calories 228.6 calories, Carbohydrate 5.9 g, Cholesterol 61.3 mg, Fat 14.9 g, Fiber 0.4 g, Protein 17.1 g, SaturatedFat 5.2 g, Sodium 630.6 mg, Sugar 4.3 g

SAUSAGE BRUNCH BRAID

Sausage Brunch Braid image

I needed something stunning for a party, and this crescent braid did the trick. It's an edible centerpiece for a breakfast or appetizer buffet. -Amelia Meaux, Crowley, Louisiana

Provided by Taste of Home

Categories Breakfast Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

3/4 pound bulk pork sausage
1 small onion, chopped
1/4 cup chopped celery
1/4 cup chopped green pepper
1 garlic clove, minced
3 ounces cream cheese, cubed
1 green onion, chopped
2 tablespoons minced fresh parsley
1 tube (8 ounces) refrigerated crescent rolls
1 large egg, lightly beaten

Steps:

Preheat oven to 350°. In a large skillet, cook the first 5 ingredients over medium heat 6-8 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. Add cream cheese, green onion and parsley; cook and stir over low heat until cheese is melted., Unroll crescent dough onto a greased baking sheet. Roll into a 12x10-in. rectangle, pressing perforations to seal. Spoon sausage mixture lengthwise down center third of rectangle. On each long side, cut 3/4-in.-wide strips 3 in. into center. Starting at one end, fold alternating strips at an angle across filling; seal ends. Brush with egg., Bake until golden brown, 20-25 minutes. Refrigerate leftovers.

Nutrition Facts : Calories 249 calories, Fat 18g fat (7g saturated fat), Cholesterol 50mg cholesterol, Sodium 449mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 0 fiber), Protein 7g protein.