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What's better than sausage? Bacon-wrapped sausage. (Photo: Jonathan Lovekin.)

Leave it to blogger and TV show host Lucinda Scala Quinn to feed us just the way we want. Her recipe for bacon-wrapped sausage, or Double Pork Sausage (which we actually prefer). When it comes to brunch, now you don’t have to choose.

You cannot—repeat, cannot—go wrong with a cured-smoked pork product in a dish, but if you can find a way to double it down at the breakfast table, you’ve hit the flavor jackpot. I love to serve these bacon-wrapped sausages with sweet breakfast fare like apple-maple French toast or blueberry buttermilk pancakes as a super-satisfying savory, salty counterpunch.