We have a sad breakfast dilemma at our house on a fairly regular basis: sausage or bacon? When we are forced to choose, we become a house divided. Bacon and sausage are equally phenomenal on the Traeger so picking one side or the other can be painful and nearly impossible. We always want both. Luckily, we have access to a meat grinder and a near psychotic drive to master all things meaty. The result of our desire for both bacon and sausage is the birth of a new breakfast super-species. The Porky Bacon Breakfast Sausage! All the flavors you love in a traditional breakfast sausage, with that salty smoky twist that can only come from man's other best friend, BACON!
That's right, Traeger Nation. There is bacon....IN OUR SAUSAGE! And it is every bit as flavorful and delicious as you might imagine it to be.
The best part is that this sausage is completely customizable. You like a sweeter breakfast sausage? Use dark brown sugar instead of light and maple flavored bacon. BOOM! Maple bacon sausage. You like a spicy breakfast sausage? Double the amount of cayenne pepper and red pepper flakes. You like less of an herb-y flavor? Use dried herbs instead of fresh. You don't have a meat grinder or sausage stuffer? Purchase ground pork and finely dice the bacon (we use scissors and cut it into small pieces) then hand-form into patties instead of links. The possibilities are endless.
Life problem solved, breakfast disaster averted. For the rest of time, we now can have both bacon AND sausage. The world is good again. Traeger on.
Porky Bacon Breakfast Sausage
Prep Time: 25-30 minutes if grinding your own sausage, 5-10 minutes if using ground pork, plus at least 1 hour to overnight in the refrigerator.
Cook Time: 10-15 minutes
Serves: 8-10 people
Recommended Pellets: Apple, Hickory, Maple, Oak
2 lbs pork butt, diced into 1/4-inch pieces if grinding your own sausage or 2 lbs ground pork
1/2 lb bacon fat back, diced into 1/4-inch pieces if grinding your own sausage, or finely diced if making patties by hand
3 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons finely chopped fresh sage leaves
2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon finely chopped fresh rosemary leaves
1/2 teaspoon finely chopped fresh marjoram
1/2 teaspoon ground nutmeg
1/2 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 tablespoon brown sugar
In a large bowl, combine pork with all other ingredients, cover, and chill in the refrigerator for at least 1 hour (or overnight for best flavor).
If grinding your own sausage, use the fine blade of a meat grinder and pass the pork and bacon mixture through once.
Either form into patties or push through the small tube of a sausage stuffer to form links.
When ready to cook, start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature setting up to High. Allow the grill to preheat for 10-15 minutes.
Place the links or patties directly on the grill grate and cook for 10-15 minutes, flipping once, until an internal thermometer reads 175 degrees F.
Remove from the grill and serve immediately.
Porky Bacon Breakfast Sausage.docx (14.17 kb)