Side Of Pecanwood Smoked Bacon Or Sausage Patty Recipe
Make Side Of Pecanwood Smoked Bacon Or Sausage Patty Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pecanwood Smoked Bacon (per order)
Sausage Patty (per order)
Method
Pecanwood Smoked Bacon (per order)
- 1
Preparation
Remove bacon from refrigerator and separate slices so they lay flat at room temperature for 5–10 minutes; this helps even cooking. If you prefer a glazed finish, brush 1 tsp maple syrup or sprinkle 1 tsp brown sugar on the top of the slices and lightly press.
- 2
Skillet Method (recommended for crisp edges)
Place a cast-iron or heavy skillet over medium heat. If bacon is extremely lean, add 1 tsp neutral oil and spread. When the pan is hot (shimmering but not smoking), lay bacon slices in a single layer without overlapping. Cook 3–4 minutes on the first side, adjusting heat so fat renders steadily but doesn't burn. Flip with tongs and cook 2–4 minutes on the second side until the bacon reaches desired crispness (internal edges browned and fat translucent). If using black pepper, sprinkle 1 tsp over slices after flipping.
- 3
Oven Method (for consistent results, great for multiple orders)
Preheat oven to 400°F (205°C). Arrange bacon in a single layer on a wire rack set over a rimmed baking sheet (or directly on the sheet for chewier bacon). Bake 12–18 minutes depending on thickness and desired crispness, rotating the pan once halfway through. Remove when edges are golden and fat rendered.
- 4
Finish and Serve
Transfer bacon to a paper towel–lined plate to drain excess fat for 1 minute. Serve immediately as a side. If glazed, allow glaze to set for 30–60 seconds before serving.
Sausage Patty (per order)
- 5
Forming the Patty
Place 4 oz ground breakfast sausage into a bowl. Add 1 tsp kosher salt, 1/4 tsp black pepper, 1 tbsp finely chopped fresh sage (or 1/4 tsp dried), and 1/2 tsp brown sugar if using. Mix gently but thoroughly with your fingers until evenly combined. Shape into one 3–3.5 inch, 1/2-inch-thick patty, pressing a shallow dimple in the center with your thumb to keep it from doming while cooking.
- 6
Cooking on Skillet
Heat a skillet over medium heat and add 1 tsp neutral oil. When oil shimmers, place the patty in the skillet. Cook undisturbed for 3–4 minutes until the underside is golden-brown and releases easily. Flip and cook another 3–4 minutes. Use an instant-read thermometer to check doneness; the internal temperature should reach 160°F (71°C) for pork sausage. If the outside browns too fast, reduce heat to medium-low and continue cooking until temperature is reached.
- 7
Finish and Drain
Transfer the cooked patty to a paper towel–lined plate to drain briefly for 30–60 seconds. Serve immediately as a side. If preparing ahead, keep warm in a low oven (200°F / 95°C) on a wire rack so it stays slightly crisp.