One of my favorite accompaniments to sausage is hot cherry peppers, but I never check to see if I have them until I’m ready to eat—and no, they are never there when I need them. I made this sausage so I didn’t have to remember to keep them in stock. The spice and acid from the peppers cut through the fattiness of the bacon and pork, making this a true one-stop meal. Nothing more is needed.
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
Put the bacon, pork, cherry peppers, garlic, sugar, paprika, salt, phosphates, black pepper, rosemary, and thyme 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.
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