It's a breeze to simmer up this cinnamony syrup that nicely coats a skillet full of breakfast sausages. "I often serve them to guests along with French toast and fruit compote," shares Trudie Hagen of Roggen, Colorado.
- 2 packages (6.4 ounces each) frozen fully cooked breakfast sausage links
- 1 cup maple syrup
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- In a large skillet, brown sausage links. In a small bowl, combine the syrup, brown sugar and cinnamon; pour over sausages. Bring to a boil. Reduce heat; simmer, uncovered, until sausages are glazed. Yield: 10 servings.
Originally published as Maple-Glazed Sausages in Quick Cooking November/December 1998, p13
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