Bacon and Mustard Sausage

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Preparation info

  • Difficulty

    Medium

  • Makes about

    5 pounds

    links or patties

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

Our line of bacon sausages started with the objective of creating sausages that needed nothing else. No sauce or accompaniment; just slice, eat, and enjoy. This bacon mustard sausage was one of my first successes. The Dijon and garlic give it a nice kick, and the whole-grain mustard, bacon, and caraway seeds provide texture. My favorite way to serve this sausage is with sauerkraut and spicy Dijon mustard. We link this sausage at the restaurant and then smoke it in a 225°F (107°C) smoker just to add a touch more smokiness. Smoking it is not necessary, though, as the bacon in the grind gives you a hint of smoke as well.

Ingredients

  • 12 ounces (340 g) thin-sliced bacon
  • 4 pounds (1.8 kg) ground pork (80/20)
  • tablespoons kosher salt
  • 2 teaspoons phosphates
  • 4 garlic cloves, finely chopped
  • 2 teaspoons finely chopped fresh rosemary leaves
  • 1 teaspoon caraway seeds
  • 2 tablespoons sugar
  • ¼ cup (60 ml) Dijon mustard
  • ¼ cup (60 ml) whole-grain mustard
  • cups (300 ml) cold water
  • Hog casings, if using

Method

Put the bacon on a plate and freeze for 15 minutes before slicing to make it easier to cut. Transfer to a cutting board, stack several pieces on top of each other, and slice crosswise into pieces ¼ inch (6 mm) thick.

Put the bacon, pork, salt, phosphates, garlic, rosemary, caraway, sugar, and both mustards in an extra-large bowl and mix with your hands until combined. Add the cold water and carefully incorporate so you don’t spill any water out of the bowl.

If you are planning to make patties and not links, divide the mixture into 16 equal portions (5 ounces/140 g each), then form into patties. (Alternatively, the meat mixture can be frozen to be made into patties later: Shape and roll mixture into two logs about 6 inches [15 cm] long each. Wrap in plastic wrap and foil and freeze. To use, thaw and slice into patties with a knife, then cook following the instructions. Or if you like, you can shape into patties, and layer them individually onto a parchment-lined baking sheet and freeze. Then remove and add to a gallon-size zip-top freezer bag.)

If you plan to stuff your sausage, see the instructions.

Cook the sausage patties or links according to the instructions.