Bacon & Smoked Sausage Recipe

Heat a large skillet or Dutch oven over medium heat. Add the bacon pieces in a single layer and cook, stirring occasionally, until the fat renders and the bacon is crisp and browned, about 8–10 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, leaving the bacon fat in the pan.

Increase heat to medium-high. Add the sliced smoked sausage to the hot bacon fat in a single layer. Brown without moving for 2 minutes, then stir and brown on the other side for 1–2 minutes more, about 4–5 minutes total, until nicely caramelized. Transfer the sausage to the plate with the bacon and set aside.

Reduce heat to medium. If the pan is very dry, add 1 tablespoon of apple cider (or water/beer) to deglaze and scrape up browned bits. Add the chopped onion and diced red bell pepper to the pan. Sauté in the bacon fat, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5–7 minutes.

Add the minced garlic and sauté for 30–45 seconds until fragrant, being careful not to burn it.

Stir in the tomato paste, smoked paprika, dried thyme, and black pepper, cooking for 30 seconds to bloom the spices.

Pour in 1 cup of chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.

Return the cooked bacon and smoked sausage to the pan, stirring to combine. Simmer uncovered for 6–8 minutes, allowing the flavors to meld and the liquid to reduce slightly. Taste and adjust seasoning with up to 1–2 teaspoons additional kosher salt if needed (the recipe lists 3 tsp total; adjust to your taste).

Remove the pan from heat. Stir in the chopped parsley and lemon juice (if using) to brighten the dish. Let rest 2 minutes so flavors settle.

Serve warm: this works as a hearty main alongside rice, mashed potatoes, or crusty bread, or as a topping for pasta or polenta. Yields about 3–4 servings.