By Peter Sherman and Stephanie Banyas
At BarBacon we make this sausage for our Bacon Bratwurst Burger . . . it’s perfectly grilled and served on a soft salty pretzel bun piled high with sauerkraut and honey mustard–glazed bacon.
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