Bacon Sausages

Appears in
The Bacon Bible
The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About
At breakfast, we’re always forced to choose between bacon and sausage. I hate picking between the two, so I did something about it and made a bacon sausage. Instead of using regular or plain ground meat, I use a combination of plain ground meat (pork or lamb or both) with finely cut bacon. It adds just enough fat to make the sausages come together—and, obviously, makes them way more delicious. It also adds just a little texture and smoke.

We make a few kinds of bacon sausages at the restaurant, and I’m always creating new ones, experimenting with herbs and spices. One of the first ones I came up with was our bacon bratwurst, which I form into patties, grill on both sides until perfectly charred, then serve on a soft pretzel bun with sauerkraut and honey mustard–glazed bacon. It’s tailgate meets breakfast with just enough of the bacon coming through that you know you’re eating something special. Even easier is our breakfast sausage, which is made with fresh sage, or our fall version, with maple syrup and apple added. I fry this one up in patties, so you don’t even need to think about stuffing those pesky casings. The sausages freeze really well and will keep for up to six months. I always have some ready to go in the freezer just in case I have a late-night or early-morning sausage craving. They’re perfect alongside a stack of pancakes or tucked into a split bacon biscuit.