Breakfast Sausage And Applewood Smoked Bacon Recipe

Prepare bacon

Arrange 8 slices of Applewood-smoked bacon on a rimmed baking sheet lined with foil or parchment. For even cooking, lay slices in a single layer without overlap.

Preheat oven to 400°F (205°C). Place the baking sheet on the middle rack and roast the bacon 12–18 minutes, checking at 10–12 minutes for desired crispness. Remove when just shy of desired doneness if you'll finish later in a skillet. Transfer bacon to a plate lined with paper towels to drain. Reserve 1–2 tablespoons of the rendered bacon fat on the baking sheet or scrape into a small bowl and set aside.

Form sausage

While the oven heats and bacon cooks, combine 1 lb ground breakfast sausage with minced onion, chopped sage, thyme, garlic, salt, and pepper in a mixing bowl. Mix gently until just combined. Form the mixture into 8 patties (about 2 oz/56 g each) or 4 thicker patties if preferred.

If you reserved bacon fat, warm a large skillet (cast iron preferred) over medium heat and add 1 tsp neutral oil if the fat is scant. Add the sausage patties in a single layer, leaving space between them; work in batches if needed.

Sear the patties 3–4 minutes on the first side without moving so they develop a brown crust. Flip and sear the other side 2–3 minutes until browned.

Lower heat to medium-low and add 2 tablespoons water to the skillet, then immediately cover with a lid. Steam the patties 4–6 minutes to finish cooking through (internal temperature 160°F/71°C). If you prefer, brush the top of each patty with 1/2 teaspoon maple syrup before covering for a lightly glazed finish.

If you removed bacon earlier and want it crispier, return bacon to the warm pan for 30–60 seconds per side or place under the broiler for 1 minute, watching closely to avoid burning.

Transfer cooked sausage patties to a plate and let rest 2 minutes. If desired, add 1 tablespoon butter to the skillet and swirl to warm; return patties briefly to coat and finish.

Slice or serve whole bacon alongside the sausage patties. Garnish with chopped parsley if using. Serve immediately with eggs, toast, pancakes, or in breakfast sandwiches.

Leftovers: cool to room temperature, refrigerate in an airtight container up to 4 days or freeze up to 3 months.