Bacon, Ham, Pork Sausage Or Chicken Sausage Recipe

Bacon — oven method (recommended)

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if you have one. Arrange bacon slices in a single layer with minimal overlap. Bake for 12–18 minutes depending on thickness: 12–14 minutes for thin-cut, 16–18 minutes for thick-cut. For glazed bacon: after 8–10 minutes brush the top of each slice with a mixture of 2 tbs brown sugar and 1–2 tbs maple syrup and return to oven to finish. Remove when edges are crisp and center is browned but not burnt. Transfer to paper towels to drain for 1–2 minutes. Season with a light grind of black pepper while hot.

Bacon — skillet method

Heat a large skillet over medium heat. Lay bacon in a single layer (cook in batches if needed). Cook, turning occasionally, until browned and crisp—about 8–12 minutes for thin bacon, 10–14 minutes for thick-cut. Spoon off excess fat to a heat-safe container as needed. For glazed bacon, during the last 1–2 minutes brush with brown sugar/maple syrup mixture and let caramelize briefly. Transfer to paper towels to drain.

Ham (pre-cooked slices)

Heat a nonstick skillet over medium-high and add 1 tbs olive oil. When hot, add ham slices and sear 1–2 minutes per side until warmed and slightly caramelized. Reduce heat if slices start to brown too quickly. Remove to plate and tent with foil to keep warm.

Fresh pork or chicken sausage links — skillet

Prick each link lightly with a fork to prevent splitting. Heat 1 tbs olive oil in a large skillet over medium. Add links in a single layer and sear, turning every 2–3 minutes, until evenly browned (about 8–10 minutes). Lower heat to medium-low, add 2 tbs water and cover loosely for 4–6 minutes to finish cooking through. Uncover and cook 1–2 minutes to tighten the casing. Check internal temperature: pork should reach 160°F (71°C), chicken 165°F (74°C). For a sweet-savory glaze: mix 2 tbs maple syrup with 1 tsp Dijon mustard and brush on links during the final minute, turning to coat.

Oven-baked sausage (alternative)

Preheat oven to 400°F (200°C). Place sausage links on a parchment-lined baking sheet and bake 18–22 minutes, turning once halfway, until browned and cooked through. If glazing, brush during the last 4 minutes and return to oven to set glaze.

If you cooked bacon in a skillet and want to use the fat: pour off excess leaving about 1 tbs in the pan for flavor. Deglaze pan with 2 tbs water over medium heat, scraping up browned bits, then reduce slightly and drizzle over meats before serving. Sprinkle 1/2 tsp freshly ground black pepper over meats and garnish with chopped parsley if using.

Eggs: use leftover bacon or sausage fat in the skillet for frying eggs (sunny-side or over-easy) — heat skillet to medium, add 1 tsp oil or a little reserved fat, crack eggs and cook until whites set and yolks to desired doneness (3–4 min for sunny-side). Toast bread or English muffins while meats rest (2–3 min). Assemble plates with meat, eggs, toast and garnish with parsley.