Cherry Pepper Sausage

Preparation info

  • Difficulty

    Easy

  • Makes

    5 pounds

    links or patties

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

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.

Ingredients

  • 12 ounces (340 g) thin-sliced bacon
  • 4 pounds (1.8 kg) ground pork (80/20)
  • ¾ cup (170 g) chopped hot pickled cherry peppers
  • 5 garlic cloves, finely chopped
  • tablespoons sugar 2 tablespoons smoked paprika
  • tablespoons kosher salt
  • teaspoons phosphates
  • 2 teaspoons coarsely ground black pepper
  • 1 teaspoon finely chopped fresh rosemary leaves
  • ½ teaspoon finely chopped fresh thyme leaves
  • cups (360 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, 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 (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.