Wright's Bacon, Turkey Sausage Or House Made Pork Sausage Recipe

Wright's bacon (pan-fry)

Place a large cold skillet over medium heat. Lay 6 slices of Wright's bacon in a single layer without overlapping. Cook 3–4 minutes per side, adjusting heat so the fat renders and bacon crisps without burning. Remove bacon to a paper towel–lined plate to drain. If desired, brush lightly with 2 tbs maple syrup in the last 30 seconds of cooking for a glazed finish.

Turkey sausage (pan-sear)

Heat 1 tsp neutral oil in a skillet over medium heat. Add 3 turkey sausage links, turning occasionally to brown evenly. Cook 10–12 minutes, until internal temperature reaches 165°F (74°C). Reduce heat if sausages brown too quickly and continue cooking so they cook through without burning. Finish with a 1 tsp smear of whole grain mustard on the plate, if desired.

House-made pork sausage links (cook)

If using prepared links, heat 1 tsp neutral oil in a skillet over medium heat. Add 3 pork sausage links and brown on all sides, about 8–10 minutes total. Reduce heat, cover, and cook another 4–6 minutes until internal temperature reaches 160°F (71°C). For a glaze, brush with maple syrup for the last minute of cooking and return to pan to set glaze.

While proteins cook, melt 2 tbs unsalted butter in a small sauté pan over low heat to use for finishing toast or eggs, if serving. Season butter lightly with a pinch of salt and 1/4 tsp black pepper. Keep warm.

After protein is cooked, transfer to a warm plate and tent with foil for 2–3 minutes to rest. Sprinkle a light pinch of kosher salt and a grind of black pepper over bacon or sausages to taste.

Serve immediately with any desired accompaniments (eggs, toast, pancakes). Provide optional maple syrup and whole grain mustard on the side.

If making pork sausage from scratch, keep the ground pork very cold. In a bowl, combine 1 lb ground pork, 2 tbs fine dry bread crumbs, 2 tbs cold water, 1 tsp brown sugar, 1 tsp dried sage, 1 tsp toasted/crushed fennel seed, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp onion powder. Mix gently but thoroughly—do not overwork.

Form mixture into 3 equal patties or stuff into casings for 3 links (if using casings, soak and rinse per package instructions, then use a stuffer). If forming links without casings, shape into 3 log-shaped links, compacting gently.

Chill assembled sausages for at least 30 minutes to set the shape and make them easier to brown. Cook as instructed in the Protein Options section for pork sausage links/patties until they reach 160°F (71°C).