Bacon Breakfast Sausage

Steps

• 1

  In a large bowl, add the pork, bacon fat back, salt, pepper, sage, thyme, rosemary, marjoram, nutmeg, cayenne, and red pepper flakes. Mix to combine. Cover, and chill in the refrigerator for at least 1 hour, or overnight for best flavor.

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  Ingredients

  • 1 Pound ground pork

  • 1/2 Pound

  • 1 Tablespoon kosher salt

  • 2 Teaspoon freshly ground black pepper

  • 2 Teaspoon finely chopped fresh sage, plus extra for garnish

  • 2 Teaspoon finely chopped fresh thyme

  • 1/2 Teaspoon fresh finely chopped rosemary

  • 1/2 Teaspoon

  • 1/2 Teaspoon ground nutmeg

  • 1/2 Teaspoon cayenne pepper

  • 1 Teaspoon red pepper flakes

• 2

  If grinding your own sausage, use the fine blade of a meat grinder and pass the pork and bacon mixture through once.

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• 3

  Form the sausage into patties, or push through the small tube of a sausage stuffer to form links.

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• 4

  When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.

  Grill: 450 ˚F

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• 5

  Insert the probe into the center of the sausage. Place the links or patties directly on the grill grates. Close the lid, and cook for 10-15 minutes, flipping once, until the internal temperature reaches 175°F.

  Grill: 175 ˚F

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• 6

  Remove from the grill and serve immediately. Enjoy!

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