{"id":459,"date":"2001-01-01T20:52:19","date_gmt":"2001-01-01T20:52:19","guid":{"rendered":"http:\/\/pauldearing.com\/?p=459"},"modified":"2010-12-13T05:29:54","modified_gmt":"2010-12-13T05:29:54","slug":"apple-glazed-sausage-and-bacon","status":"publish","type":"post","link":"https:\/\/pauldearing.com\/?p=459","title":{"rendered":"Apple Glazed Sausage and Bacon"},"content":{"rendered":"<p>10 to 16 pork sausage breakfast links<br \/>1 lb. cooked Kielbasa sausage, cut into 1\/4 inch thick slices<br \/>1\/4 cup apple juice<br \/>1\/4 cup apple jelly (or apple butter)<br \/>1\/4 cup maple syrup<br \/>6 oz. pkg. sliced Canadian bacon, quartered if you like<\/p>\n<p>In a large skillet, combine sausage links, Kielbasa slices and apple juice. <br \/>Bring to a boil over medium heat, cover and cook for 5 minutes.<br \/>Remove cover and reduce heat to medium low.&nbsp; Continue cooking for 15 minutes, stirring and turning sausages frequently. <br \/>Remove Kielbasa from skillet.&nbsp; <br \/>Continue cooking sausage links until browned, about two minutes. Remove links and drain off all but 2 Tbsp drippings.&nbsp; In skillet with reserved drippings stir in apple jelly and maple syrup. Add Canadian bacon and cook over medium heat until heated thoroughly, about three minutes.<br \/>Return sausage links and Kielbasa to skillet,&nbsp; Stir to coat with glaze. <\/p>\n<p>Meat, Meat and Meat in a Sweet Apple and Maple Sugar glaze.&nbsp; A favorite at PaperPak&#8217;s Pot Luck Breakfast. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>10 to 16 pork sausage breakfast links1 lb. cooked Kielbasa sausage, cut into 1\/4 inch thick slices1\/4 cup apple juice1\/4 cup apple jelly (or apple butter)1\/4 cup maple syrup6 oz. pkg. sliced Canadian bacon, quartered if you like In a large skillet, combine sausage links, Kielbasa slices and apple juice. Bring to a boil over [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[6],"tags":[],"class_list":["post-459","post","type-post","status-publish","format-standard","hentry","category-pork"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/459","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=459"}],"version-history":[{"count":2,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/459\/revisions"}],"predecessor-version":[{"id":676,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/459\/revisions\/676"}],"wp:attachment":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=459"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=459"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=459"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}