Login
glazed sausages with maple syrup and fresh rosemary |
Brunch, Vegetarian, Vegan, Salted, Vegetables and Fruits, Pork
A simple recipe of classic sugar shack meal.
The choice of sausages can be very varied.
Serve with mustard or ketchup as a dip to eat them.
Vegetarian or Vegan option, product that we find very easily in many shops, not necessarily specialized.
Ingredients
Recipe for 4 servingsSausage
Preparation time: 25 min
-
Set up
As part of a sugar shack meal we often use cocktail sausages, most of the time we buy them cooked.
It is possible in this case to cut them into 4 or 6 pieces, you can also keep it whole.
You can also cook a traditional sausage and then finalize the operation as follows:
Peel and mince the onion (strips).
-
Sausages
In a hot pan with vegetable oil and a tablespoon of butter, brown the onions, add a pinch of salt, let them gently caramelize.
Then add the whole sausage or pieces, deglaze with the maple syrup, add the rosemary, lower the heat.
Roll the sausages in the caramelized maple syrup and onions.
Keep warm until serving.
Official partners
The choice of sausages can be very varied.
Serve with mustard or ketchup as a dip to eat them.
Vegetarian or Vegan option, product that we find very easily in many shops, not necessarily specialized.
Class with similar recipe
LE BON BRUNCH
Festive Brunch + Mimosa workshop on arrival!
- Caramelized apples Breton crepe, salted butter caramel and vanilla ice cream |
- Rolled ham, Monterey jack, maple flaky croissant |
- Grilled asparagus and hollandaise sauce, flavours of Québec |
- Nata Pastéis |
- Glazed sausages with maple syrup and fresh rosemary |
LE BON BRUNCH
Festive Brunch + Mimosa workshop on arrival!
- Caramelized apples Breton crepe, salted butter caramel and vanilla ice cream |
- Rolled ham, Monterey jack, maple flaky croissant |
- Grilled asparagus and hollandaise sauce, flavours of Québec |
- Nata Pastéis |
- Glazed sausages with maple syrup and fresh rosemary |
LE BON BRUNCH
Festive Brunch + Mimosa workshop on arrival!
- Mimosa 2.0
- Rolled ham, Monterey jack, maple flaky croissant |
- Grilled asparagus and hollandaise sauce, flavours of Québec |
- Glazed sausages with maple syrup and fresh rosemary |
- Scrambled eggs with truffle oil and bacon |
- Crunchy and fluffy waffle, creamy chocolate, chantilly rosette with roasted almonds |
LE BON BRUNCH
Festive Brunch + Mimosa workshop on arrival!
- Mimosa 2.0
- Rolled ham, Monterey jack, maple flaky croissant |
- Grilled asparagus and hollandaise sauce, flavours of Québec |
- Glazed sausages with maple syrup and fresh rosemary |
- Scrambled eggs with truffle oil and bacon |
- Crunchy and fluffy waffle, creamy chocolate, chantilly rosette with roasted almonds |
LE BON BRUNCH
Holiday Brunch! Mimosa workshops upon arrival!
- Glazed sausages with maple syrup and fresh rosemary |
- Rustic sandwich with braised maple ham, smoked mayo and a poached egg |
- Smoked salmon, leek salad with gribiche sauce with Maille gerkins, country bread toast rub with garlic |
- Mushroom cream, pumpkin seeds, tarragon, balsamic caramel |
- Christmas Bûche
LE BON BRUNCH
Holiday Brunch! Mimosa workshops upon arrival!
- Glazed sausages with maple syrup and fresh rosemary |
- Rustic sandwich with braised maple ham, smoked mayo and a poached egg |
- Smoked salmon, leek salad with gribiche sauce with Maille gerkins, country bread toast rub with garlic |
- Mushroom cream, pumpkin seeds, tarragon, balsamic caramel |
- Christmas Bûche
LE BON BRUNCH
Holiday Brunch! Mimosa workshops upon arrival!
- Glazed sausages with maple syrup and fresh rosemary |
- Rustic sandwich with braised maple ham, smoked mayo and a poached egg |
- Smoked salmon, leek salad with gribiche sauce with Maille gerkins, country bread toast rub with garlic |
- Mushroom cream, pumpkin seeds, tarragon, balsamic caramel |
- Christmas Bûche
LE BON BRUNCH
Holiday Brunch! Mimosa workshops upon arrival!
- Glazed sausages with maple syrup and fresh rosemary |
- Rustic sandwich with braised maple ham, smoked mayo and a poached egg |
- Smoked salmon, leek salad with gribiche sauce with Maille gerkins, country bread toast rub with garlic |
- Mushroom cream, pumpkin seeds, tarragon, balsamic caramel |
- Christmas Bûche
LE BON BRUNCH
Festive Brunch + Mimosa workshop on arrival!
- Mimosa 2.0
- Rolled ham, Monterey jack, maple flaky croissant |
- Grilled asparagus and hollandaise sauce, flavours of Québec |
- Glazed sausages with maple syrup and fresh rosemary |
- Scrambled eggs with truffle oil and bacon |
- Crunchy and fluffy waffle, creamy chocolate, chantilly rosette with roasted almonds |
LE BON BRUNCH
Festive Brunch + Mimosa workshop on arrival!
- Mimosa 2.0
- Rolled ham, Monterey jack, maple flaky croissant |
- Grilled asparagus and hollandaise sauce, flavours of Québec |
- Glazed sausages with maple syrup and fresh rosemary |
- Scrambled eggs with truffle oil and bacon |
- Crunchy and fluffy waffle, creamy chocolate, chantilly rosette with roasted almonds |
LE BON BRUNCH
Valentine’s Day Special! Festive Brunch & Mimosa Workshop upon Arrival!
- Rolled ham, Monterey jack, maple flaky croissant |
- Scrambled eggs with truffle oil and bacon |
- Glazed sausages with maple syrup and fresh rosemary |
- Lobster and scallop Thermidor gratin, fennel, tarragon, Yukon Gold potatoes and Monterey Jack cheese |
- Old fashioned mustard |
- Arugula salad with Italian dressing |
- Nata Pastéis |
LE BON BRUNCH
Valentine’s Day Special! Festive Brunch & Mimosa Workshop upon Arrival!
- Rolled ham, Monterey jack, maple flaky croissant |
- Scrambled eggs with truffle oil and bacon |
- Glazed sausages with maple syrup and fresh rosemary |
- Lobster and scallop Thermidor gratin, fennel, tarragon, Yukon Gold potatoes and Monterey Jack cheese |
- Old fashioned mustard |
- Arugula salad with Italian dressing |
- Nata Pastéis |
LE BON BRUNCH
Festive Brunch + Mimosa workshop on arrival!
- Caramelized apples Breton crepe, salted butter caramel and vanilla ice cream |
- Rolled ham, Monterey jack, maple flaky croissant |
- Grilled asparagus and hollandaise sauce, flavours of Québec |
- Nata Pastéis |
- Glazed sausages with maple syrup and fresh rosemary |
LE BON BRUNCH
Festive Brunch + Mimosa workshop on arrival!
- Caramelized apples Breton crepe, salted butter caramel and vanilla ice cream |
- Rolled ham, Monterey jack, maple flaky croissant |
- Grilled asparagus and hollandaise sauce, flavours of Québec |
- Nata Pastéis |
- Glazed sausages with maple syrup and fresh rosemary |
Share this unique and tasty
experience
Private and Corporate Events
Newsletter
Receive our tips, tricks as well as our verrrryyy gourmet meals plans!
Follow us!
Keep up to date with all
our news with our social media
A question?
Our teams are at your disposal from monday to friday from 10am to 6pm
