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Sweet, Spiced and Crunchy Sausage, Sweet Potato and Apple Breakfast Skewers

  • This Little Goat went to New York
  • This Little Goat went to Hong Kong

yields

4 servings

time

20 minutes

active time

10 minutes

ingredients

Wooden or metal skewers

1 lb. pork breakfast sausage

1 lb. sweet potatoes (about 2 medium)

2 small (or 1 large) apples

1/4 cup + 2 Tbsp This Little Goat went to Hong Kong, divided 

Kosher salt 

1/3 cup pure maple syrup

2 Tbsp Sambal Oelek

1/4 cup fresh parsley leaves, roughly chopped 

This Little Goat went to New York Everything Crunch

instructions

Preheat a grill, grill-pan or large skillet to medium/medium-high heat. Or, preheat your oven to broil.

Peel the sweet potatoes and carefully cut into ½-inch chunks. Blanch the sweet potatoes in a pot of salted water until just tender but not mushy (just able to be pierced with a fork), about 5 minutes. Drain, and pat to dry.

Meanwhile, cut the sausage links crosswise into thirds, about 1-inch each. Cut the apples into ½-inch chunks. 

Skewer the sausage, sweet potatoes and apples onto wooden or metal skewers, leaving room at the end of each skewer to hold and flip them. Brush the skewers on both sides with This Little Goat went to Hong Kong sauce. Sprinkle with a pinch of kosher salt.

Transfer skewers to the preheated grill and grill until the vegetables are soft and starting to brown, about 3-4 minutes per side. Or, place on a baking sheet and broil on the upper oven rack until golden brown, about 3-5 minutes per side.

Meanwhile, in a small bowl, whisk together the maple syrup and 2 Tbsp each Hong Kong sauce and Sambal. Warm the maple syrup mixture in the microwave or a small saucepan.

Remove skewers from the oven and drizzle with warm, spiced maple syrup. Top with fresh parsley and This Little Goat went to New York Everything Crunch for a bold pop of texture and flavor! Serve warm, with any extra maple syrup for dipping.

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