Bacon / Sausage / Ham Recipe

Prep

Remove bacon from the refrigerator and lay slices out on a plate or cutting board for 5–10 minutes to take the chill off (this helps cook more evenly).

Heat a large skillet (preferably cast iron or heavy-bottomed) over medium heat. Add 1 tsp neutral oil and swirl to coat. The oil helps prevent sticking on leaner bacon ends but won’t affect crisping.

Lay bacon slices in a single layer in the skillet without overlapping. Reduce heat to medium-low. Cook slowly so fat renders and slices crisp without burning — about 6–10 minutes total depending on thickness.

After 3–4 minutes, when edges begin to brown, flip using tongs. Continue cooking and flip every 1–2 minutes so they brown evenly. Sprinkle 1 tsp black pepper over the slices while cooking, if desired.

When bacon reaches your desired crispness (soft-chewy to very crisp), transfer to a paper-towel–lined plate to drain excess fat. Keep warm in a low oven (90–100°C / 200–210°F) if making other items.

Dispose of most bacon fat from the pan or reserve for cooking — leave 1–2 tsp if you plan to cook the sausage in the same pan.

If sausages are refrigerated, let them sit 5 minutes while bacon cooks. Prick each link once or twice with a fork to help release steam and avoid bursting (optional).

Heat a separate skillet over medium heat and add 1 tsp neutral oil, or reuse the reserved 1–2 tsp bacon fat from the bacon pan for extra flavor. Heat until shimmering.

Add sausages in a single layer and cook over medium, turning frequently so they brown all over and cook through. For standard 2 oz breakfast links this takes about 10–12 minutes; for larger sausages allow 12–18 minutes. Use an instant-read thermometer — internal temperature should read 71°C (160°F) for pork sausages.

If sausages brown too quickly but are not cooked through, reduce heat to medium-low and add a splash (1–2 tbsp) of water, cover for a few minutes to finish cooking through, then uncover to evaporate liquid and re-crisp the outside.

Transfer cooked sausages to a plate and keep warm with the bacon.

Use thick-cut cooked ham slices (about 1/8–1/4 inch thick). If you like a sweet glaze, mix 1 tsp brown sugar with the butter before heating.

In a skillet over medium heat, add 1 tbsp butter and let it melt and foam. Add the ham slices in a single layer.

Sear ham slices 1–2 minutes per side until edges are browned and heated through. If using brown sugar, sprinkle the sugar on the top side after flipping once; it will caramelize quickly — watch closely to avoid burning.

Season lightly with 1/4 tsp black pepper while cooking if desired. Transfer to the warm plate with bacon and sausage.

Arrange bacon, sausages and ham on a platter or individual plates. Serve immediately with any breakfast sides you like (eggs, toast, tomatoes, baked beans).

If making ahead, hold cooked meats in a low oven (90–100°C / 200–210°F) on a rack over a tray so they stay warm and crisp for up to 20–30 minutes. Recrisp bacon under a broiler for 1 minute if it softens.