Thick Cut Bacon Or Sausage Recipe

Prepare and season

Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with foil and place a wire rack on top. Pat the bacon slices dry with paper towel. In a small bowl, mix the brown sugar and coarsely ground black pepper. Sprinkle the sugar-pepper mixture evenly over one side of each bacon slice. If you like a glaze, brush about 1 tablespoon maple syrup over the sugared side.

Bake the bacon

Arrange the bacon slices in a single layer on the wire rack so air can circulate and the bacon crisps evenly. Place the baking sheet on the middle rack of the preheated oven. Bake for 15–22 minutes, checking at 12 minutes for doneness: thick-cut bacon requires more time than thin bacon. For chewy but cooked bacon aim for 15–17 minutes; for crispier edges and chewy centers aim for 18–22 minutes. Rotate the pan once halfway through if your oven heats unevenly.

Finish and rest

When the bacon reaches your desired doneness, remove the sheet from the oven and transfer the slices to a paper towel–lined plate to drain excess fat. Let rest 2–3 minutes — the bacon will firm up slightly as it cools. Reserve bacon fat if desired for frying eggs or sausages.

Make the sausage mix

Place the ground pork in a large bowl. Add the salt, black pepper, chopped fresh sage, thyme, brown sugar (if using), garlic powder, and onion powder. Using clean hands or a fork, mix gently but thoroughly until the seasonings are evenly distributed. Overmixing will tighten the meat; stop once uniform.

Form thick patties

Divide the seasoned meat into 6 equal portions (about 2.5–3 oz each for thicker patties) or 4 portions for very large patties. Roll each portion into a ball and flatten into patties roughly 3/4 inch to 1 inch thick. Press a shallow indentation in the center of each patty with your thumb to help them cook evenly without doming.

Cook the patties

Heat a large skillet or cast-iron pan over medium heat and add 1 tablespoon oil. When the oil shimmers, add the patties without crowding (cook in batches if needed). Cook 4–5 minutes on the first side until a deep golden crust forms. Flip and reduce heat to medium-low, cooking another 4–6 minutes until an internal temperature of 160°F (71°C) is reached. If patties brown too quickly, lower the heat and finish cooking covered for a couple minutes.

Rest and serve

Transfer cooked patties to a plate and tent loosely with foil for 3–5 minutes to redistribute juices. Serve immediately with warm thick-cut bacon or keep in a low oven (200°F / 95°C) on a rack-lined sheet while finishing additional batches.