Butcher Shop Recipe
smoked bacon, herb sausage, country ham, poultry sausage
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Ingredients
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Smoked Bacon
Herb Sausage
Country Ham
Poultry Sausage
Method
Smoked Bacon
Pan crisp
Lay bacon strips in a cold skillet without overlapping. Turn heat to medium-low and cook slowly 8–12 minutes, flipping occasionally, until fat is rendered and edges are crisp. Transfer to paper towels to drain.
While hot, sprinkle with black pepper to taste and let sit 1–2 minutes for flavor to adhere. Keep warm under foil until serving.
Herb Sausage
Sear and finish
Heat a skillet over medium heat and add 1 tablespoon olive oil. Add herb sausage links in a single layer and brown, turning every 2–3 minutes, about 6–8 minutes total, until an instant-read thermometer registers 160°F (71°C) for pork sausage or until browned and cooked through. Remove and rest 3 minutes before serving.
Country Ham
Lightly sweeten and warm
Lay country ham slices in a cold nonstick skillet over medium heat. Sprinkle evenly with 1 tablespoon brown sugar. Cook 1–2 minutes per side, just until warmed through and sugar begins to caramelize, about 3–4 minutes total. Remove to a warm plate.
Poultry Sausage
Pan-roast
Heat a skillet over medium-high heat and add 1 teaspoon vegetable oil. Add poultry sausage links and cook, turning frequently, until browned on all sides and the internal temperature reaches 165°F (74°C), about 8–10 minutes. Reduce heat if they brown too quickly. Remove and rest 2 minutes before serving.