Cut each slice of bacon into thirds. Wrap a piece of bacon around each sausage and place them seam-side down in a 9x13 baking dish.
Bake for 40 minutes. Remove from the oven and spoon off most of the excess bacon grease. In a small bowl, combine the maple syrup, dijon mustard, and brown sugar. Pour the glaze over the sausages.
Bake for 10 minutes. Turn up the oven to 400℉ and bake for another 10-15 minutes until the bacon is crisp.
Notes
Make-ahead: Wrap the sausages with bacon, cover, and refrigerate for up to 4 days. Then, bake them according to the recipe's directions.Freezer-friendly: The unbaked sausages freeze well. Wrap the sausage with bacon and flash-freeze on a parchment-lined sheet pan until solid. Then, transfer the sausages to a freezer-safe zipper top bag and store them in the freezer for up to 3 months. When ready to bake, thaw overnight in the refrigerator and bake according to the recipe's directions.