Maple Chipotle Sausages Recipes

MAPLE CHIPOTLE NUTS

Steps:

• 1. Preheat the oven to 300 degrees F. In a small saucepan, bring maple syrup to a simmer over medium heat. Reduce heat and continue to cook stirring until slightly reduced and thickened, 3 to 5 minutes. (The syrup will foam up a bit as it simmers.) Stir in the butter and chipotle until the butter melts.
• 2. Toss the nuts in a medium bowl with the maple mixture to coat evenly, season with 3/4 teaspoon. Spread the nuts out in a single layer on a parchment-lined baking sheet. Bake until golden, stirring occasionally, 20 to 25 minutes. Stir and cool completely. Serve.

MAPLE CHIPOTLE BARBECUE SAUCE

Steps:

• In a small saucepan, whisk together ketchup, maple syrup and dark-brown sugar, Dijon mustard, and adobo sauce.
• Simmer, whisking occasionally, until sauce is reduced to 1 1/4 cups, 10 to 15 minutes.

SALMON WITH MAPLE-CHIPOTLE SAUCE

Steps:

• Preheat oven to 375 degrees.
• Whisk together maple syrup, soy sauce, lemon juice, chipotle chili, garlic powder and black pepper in a shallow baking dish.
• Lay salmon in baking dish, coating both sides evenly. Marinate for 30 minutes at room temperature or refrigerated for 1 hour.
• Carefully pour off marinade into a saucepan. Bring to a boil, cooking for 5 minutes or until slightly thickened.
• Roast salmon in the same baking dish in which it was marinated for 12-15 minutes or until fish flakes easily when forked.
• Serve salmon with warm maple-chipotle sauce drizzled atop or on the side. If desired, sprinkle top of salmon with toasted cashews.

MAPLE BREAKFAST SAUSAGE

Steps:

• Mix pork, maple syrup, sage, salt, fennel seed, red pepper flakes, garlic powder, onion powder, and anise seed in a large bowl until evenly blended. Shape pork into small patties.
• Heat olive oil in a large skillet over medium heat; fry patties in batches until pork is browned and no longer pink in the center, 4 to 5 minutes per side.

GRILLED MAPLE-CHIPOTLE BACON

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine maple syrup and chipotle powder in a small bowl.
• Place a disposable aluminum pan on the upper rack of your grill or over one burner on indirect heat.
• Place bacon strips directly on the hot grate and reduce heat to low. Grill bacon, turning frequently, until evenly browned and crisped to your liking, 4 to 6 minutes. Transfer cooked bacon to the prepared pan to keep warm.
• Return all cooked strips to grill and brush with maple-chipotle glaze on both sides and cook for 1 minute more. Serve immediately.

MAPLE CHIPOTLE BARBECUE SAUCE

Steps:

• Combine the first 5 ingredients in a blender.
• Heat oil in medium saucepan over moderately high heat, until hot, but not smoking; add onion and garlic and cook until golden, roughly 5 minutes.
• Add chipotle puree, season with salt and pepper and cook over low heat, roughly 15 minutes, until thickened.
• Stir in lemon juice and allow to cool.

MAPLE-CHIPOTLE ROASTED SQUASH

Steps:

• Place squash in a large bowl; set aside., In a small skillet, saute onion in butter until tender. Add the syrup, chipotle peppers, salt and curry powder; heat through. Pour over squash and toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 20-25 minutes or until tender.

GARLIC CHICKEN WITH MAPLE-CHIPOTLE GLAZE

Steps:

• With a sharp knife, cut leg quarters at the joints. Sprinkle chicken with 3/4 teaspoon salt and pepper. , In a large bowl, combine the flour, rosemary, thyme, sage, marjoram and parsley. In a shallow bowl, combine the egg, milk and lemon juice. Add chicken pieces, 1 at a time, to flour mixture. Toss to coat. Dip chicken in egg mixture and coat again with flour mixture., In a 12-in. cast-iron or other ovenproof skillet, heat 1/2 cup oil. Fry chicken, a few pieces at a time, until golden brown, 5-6 minutes. Remove chicken and keep warm; drain drippings., In the same skillet, cook potatoes in remaining oil until slightly tender, 8-10 minutes. Add onion and remaining salt; cook until onion is tender, 5-6 minutes longer. Stir in garlic; top with chicken. , Bake, uncovered, at 375° until a thermometer reads 170°-175° and potatoes are tender, 45-50 minutes., In a small bowl, combine the glaze ingredients. Brush over chicken just before serving.