Maple Sage Breakfast Sausage

Lather the chicken wings in SIDS LEMON THYME & MUSTARD OIL. Season the wings thoroughly with SIDS SMOKEY GARLIC SAUCE and peach jam. Set chicken in the fridge until ready to use.
Preheat the BBQ to 120°C for indirect cooking.
Add the chicken wings to the BBQ and cook for about 2-2.5 hours until 75°C internal.
As wings are close to being done, preheat a stovetop for direct cooking. Add a basting frypan with the bourbon first to simmer for 1 minute. Next, add all the other ingredients for the Maple Peach Glaze and simmer for 10-15 minutes until thickened. Once done, pull off to cool.
Next, Add a Dutch oven or large frypan to the fire and carefully add the frying oil. Heat frying oil for 175-190°C. Once wings are done, pull them off and carefully add them to frying oil to cook for 2 minutes. Flip halfway through and stir occasionally. When the wings are crispy, pull off to cool for 2 minutes.
Add the wings to a tossing bowl and cover in the Maple Peach Glaze. Toss until evenly coated and serve.

Add the ground turkey, sage, thyme, SIDS CRAZY SALT, garlic powder, smoked paprika, maple syrup, SIDS SALT & PEPPER to a bowl. Use your hands to mix the ingredients together until the ground turkey is evenly seasoned.
Using a ¼ cup measuring cup, portion and shape the ground meat mixture into patties. After measuring out ¼ cup, make sure to flatten the patties until they are very thin, as they'll shrink inward and get thicker in the centre as they cook. The shaped patties should be about 7 cm wide.
Add 1 tbsp oil to a frypan and heat over medium. Once hot, add the sausage patties (working in two batches if needed to prevent over crowding the pan) and cook 3-5 minutes on each side, until browned on the outside and cooked through. Serve hot.