Bacon, Peameal Bacon Or Breakfast Sausage Recipe

Prepare ingredients

Remove proteins from refrigerator 10–15 minutes before cooking so they come closer to room temperature. Pat peameal bacon slices and breakfast sausage dry with paper towel; leave bacon as-is.

Cook bacon (stovetop method)

Place a large cold skillet (cast-iron or stainless) over medium heat. Arrange 6 slices of bacon in a single layer without overlapping. Cook, turning occasionally, until crisped to your liking, about 8–12 minutes depending on thickness. Use tongs to transfer cooked bacon to a paper-towel-lined plate to drain. Reserve bacon fat in pan for flavor.

Cook peameal bacon (pan-sear)

Wipe excess bacon fat from pan leaving about 1 teaspoon (or add 1 tsp oil if pan is dry). Heat over medium-high until shimmering. Add peameal bacon slices in a single layer. Sear 2–3 minutes per side until golden-brown and internal temperature reaches 145°F (63°C). If slices are thicker and starting to brown too quickly, add 2 tbsp water and cover for 1–2 minutes to finish cooking through, then uncover and let steam evaporate and edges crisp.

Cook breakfast sausage

In the same pan (add 1 tbsp butter if needed), reduce heat to medium. Add breakfast sausage patties leaving space between them. Cook 3–5 minutes per side until nicely browned and cooked through (internal temperature 160°F/71°C for pork sausage). If glazing, brush with maple syrup or honey during the last 1 minute of cooking and allow caramelization, flipping once.

After all proteins are cooked, sprinkle black pepper and smoked paprika evenly over the cooked sausages and peameal bacon while still hot. Toss cooked bacon briefly with a small brush of maple syrup if a sweet-savory finish is desired.

If using butter for extra shine, return the pan to low heat, add 1 tablespoon unsalted butter and swirl until melted. Quickly toss cooked peameal bacon and sausage in the butter for 10–20 seconds to coat. Do not overcook.

Arrange bacon, peameal bacon slices and breakfast sausage patties on a warm serving platter. Garnish with chopped parsley and serve with lemon wedges on the side to brighten the peameal if desired.

Serve immediately as part of a breakfast plate with eggs, toast, or pancakes. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a skillet over low heat until warmed through.