Maple Five-Spice Sausage

Maple Five-Spice Sausage

Bacon or sausage? The breakfast meat debate is strong in the Hipster House. Retro Denim Jacket (RDJ) and Heritage Avocado Toast (HAT) prefer sausage, with RDJ not liking bacon at all. I, Cold Brew Kombucha (CBK), on the other hand prefer bacon, and am very picky about sausage for breakfast, often leaving it out of my full English. However, the one type of sausage we can all agree on for brunch is chipolatas.

We are always looking for new ways to spice up our brunch classics. One of the greatest flavour combinations to have at brunch is the classic salty and sweet combination, and that is exactly what our Maple Five-Spice Sausages are. Salty, sweet, aromatic, and super easy to make. Perfect brunch food, even for the pickiest brunch-ster.

Maple Five-spice sausage is a great accompaniment to pancakes

Maple Five-Spice Sausage

You will need the following ingredients:
  • 12 Chipolatas or small pork sausages

  • 1 teaspoon of Chinese Five-Spice

  • 2 tablespoons Maple syrup, plus some for serving (We’re partial to Vermont maple syrup) 

And the following equipment:
  • baking sheet

  • aluminium foil (optional)

  • small mixing bowl and spoon to stir

  • teaspoon and tablespoon measuring spoons

  • basting brush

  • tongs

Maple Five-spice Sausage recipe

Ok, now let’s get cooking!

  • First pre-heat the oven to 200° Celsius (180° Celsius for fan) and if you want to line your baking sheet with aluminium foil you can do it now. 

  • Put 1 tsp of Five-Spice to a small mixing bowl

  •  Add 2 tbsp of maple syrup and combine

  • Layout the chipolatas/sausages on the baking tray and begin brushing the five-spice and maple mixture onto the sausage

  • Flip the sausages over and continue brushing mixture onto the other side

  • Go on to add more of the mixture to any of the sausages you feel need a  bit more and be sure to cover any empty areas

  • Bake the sausages for 30-35 minutes. Be sure to check the sausages periodically as everyone’s ovens are different and be careful as the sugar in the mixture may cause some smoke.

Once the sausages are done finish them off with a drizzle of maple syrup for a bit more sweetness and variety of texture, and serve them up with your favourite brunch. Enjoy!



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