Place chopped bacon in a large skillet. Turn heat under pan to medium/high. Cook, stirring often, until bacon is crisp. Using a slotted spoon, remove bacon and place on a paper towel lined plate to drain.

Remove excess bacon drippings from pan, reserving about 1 T of the drippings in the pan.

Place the skillet, with 1 T bacon drippings back over medium/high heat. Add the sliced sausage to the pan and cook until browned on both sides (about 5 minutes total).

Add shallot and celery to the pan and continue to cook, stirring often, about another 2 minutes. Stir in Arugula and cook just until wilted. Add crushed red pepper and maple syrup. Stir well. Let cook 1 more minute.

Remove from heat and stir in half the cooked bacon.

Serve over cooked white rice and sprinkle the rest of the bacon over the dish for garnish.