This recipe makes a lot, but the patties freeze well. You’ll be thanking yourself (and Big Bad Breakfast, Oxford, MS, where its from!) the next time that breakfast sandwich craving hits.
Recipe information
Yield
Makes about 20
Ingredients
4
2
2
1
2
2
5
6
2
Special Equipment
Preparation
Step 1
Freeze bacon until very firm but not frozen solid, 12–15 minutes.
Step 2
Meanwhile, toast fennel seeds in a dry small skillet over medium-low heat, tossing occasionally, until very fragrant, about 2 minutes. Let cool, then transfer to spice mill or mortar and pestle and add red pepper flakes and black peppercorns. Pulse or grind until finely ground; transfer to a small bowl and mix in brown sugar, sage, and salt; set aside.
Step 3
Pulse garlic in a food processor until very finely chopped. Add bacon and pulse until bacon is finely ground. Transfer to a large bowl and add ground pork; mix several times with a wooden spoon to begin to incorporate. Sprinkle spice mixture evenly over meat and knead with your hands, rotating bowl, until spice mixture is evenly distributed and a light film has formed on the side of the bowl, about 1 minute.
Step 4
Form sausage mixture into twenty 2-oz. patties about ¼" thick. Working in batches, cook sausage on a griddle or in a large skillet over medium-high heat until browned on both sides, center is firm to the touch, and meat is cooked through, about 2 minutes per side.
Step 5
Do Ahead: Patties can be formed 2 days ahead. Stack between sheets of parchment paper; cover and chill, or freeze up to 1 month. Thaw before cooking.