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.
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 (
If you plan to stuff your sausage, see the instructions.
Cook the sausage patties or links according to the instructions.
© 2019 All rights reserved. Published by Abrams Books.