Maple Glazed Breakfast Meats
• 1 ½ lb thick sliced ham
• 1 ½ lb bulk sausage.
• 12 oz Canadian bacon
• 8 oz bratwurst* sausage, links or coil
• 8 oz Italian* or Kielbasa* sausage, links or coil
• 4 red and/or green medium sized apples
• ¾ cup maple syrup (real maple is best, but can substitute maple flavored syrup)
• 1 lb maple-flavored bacon (optional)
*can use any flavor sausage desired.
Preheat oven to 350º
Will need a square baking dish, a 10-12” skillet and a jelly roll pan or a 9×13 or 10×15 baking pan with 2” sides.
Wash and slice apples into four quarters each. Do not peel. Remove cores. Cut each quarter in half crosswise.
Cut ham into 14-16 pieces and layer in bottom of a square baking dish. Top with apples. Drizzle with maple syrup. Bake ham and apple mixture 20-25 minutes, stirring several times to cover all in juice from syrup and apples. Cook until apples are just tender. Cover and set aside.
While ham cooks, divide bulk sausage into 12-14 pieces on a piece of waxed paper. Rub hands with a little cooking oil (sausage is sticky), then form each piece into a small patty. Fry in large skillet on medium heat until browned and cooked through (3-4 minutes per side). Remove patties to paper towel to drain.
Drain grease and wipe residue from skillet. Reheat skillet with enough water to barely cover bottom. Cook linked sausages in the skillet in batches, following package directions, turning several times to brown evenly. If sausage is fully cooked, heat enough to brown. Do not overcook. They will be heated through again before serving. When they are done, remove from pan to a platter or cutting board.
Brown the Canadian bacon in the skillet over medium heat until lightly browned and just heated through. Do not overcook. Remove to platter or cutting board.
Place sausage patties in a jellyroll pan. Cut sausage links in ½ inch pieces. Cut Canadian bacon into 12-14 pieces. Arrange cut sausages and Canadian bacon on top of sausage patties in jellyroll pan. With slotted spoon, spread ham and apples on top of meats. Drizzle maple juice from ham over top of meats. If there isn’t enough to drizzle over all, add some more maple syrup.
Cook bacon until just crisp. Remove to paper towels to drain, then cut each piece in half. If serving immediately, arrange bacon on top, then
cover jellyroll pan with foil and reheat meat at 350º for 10-15 minutes.
If making ahead, cover pan of meats with foil and store in refrigerator. Store bacon separately.
Morning of brunch, take meat out of refrigerator and set on counter an hour before serving to bring to room temperature. Stir to distribute juices. Place bacon on top of meats, but don’t mix in. Reheat meat in 350º oven for 15 minutes. Serve hot.
Concocted by Sunni Jeffers, 1978