Bacon and Mustard Sausage

Preparation info
  • Makes about

    5 pounds

    links or patties
    • Difficulty


Appears in
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 jus