This breakfast bastardization of everyone’s favorite party finger food came to us after a long night of chicanery and the creative genius that can only come from one too many tallboys. To the benefit of the world and fat kids everywhere, however, they turned out awesome and are as easy to make as they are delicious.
Equipment Needed: Baking Sheet, Basting Brush, Small Bowl, Frying Pan, Tongs, Cooling Rack (optional)
Serving Suggestion: Family Style
Servings: 8 – 10
Suggested Wine Pairing: You shouldn’t really be drinking wine with breakfast but we’ll assume you’re having brunch. Try a mimosa or fruity white.
Suggested Beer Pairing: You probably shouldn’t be drinking beer for breakfast either. Try an oatmeal stout, though.
- 2 packages refrigerated crescent rolls ($2.69/tube)
- 12 turkey breakfast sausages (about $3.69/16 oz package)
- 1/2 C grade A maple syrup (about $7/8 oz)
- Put your frying pan over medium heat and put as many sausages in as you can fit without overcrowding; you’re probably gonna have to do two batches. The point here is to pre-cook the sausages a bit before popping then in the oven so they fully cook through in the same time as it takes for the rolls to bake. Give them about 4 minutes on each side and drain thoroughly on a paper towel when finished.
- Crack open the crescent roll containers and peel apart the individual pieces. Place a sausage on the wide end and roll the dough around it. Put that little gobbler on your baking sheet and repeat until you’ve wrapped all of them.
- Pop them in the oven for 15 minutes. Remove those puppies and baste each one with a healthy coat of maple syrup. Return them to the oven for about 3-5 more minutes until the rolls are a rich brown.
- Set on the cooling rack to let them firm up before serving (the dough may be a little soft because of the fat in the sausage).