makes 1 1/2 cups; serves 4 to 6
8 ounces ground pork
4 ounces bacon, finely chopped
1 teaspoon molasses
1 teaspoon smoked paprika (pimentón)
1/2 teaspoon brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon dried sage
1/4 teaspoon black pepper
Stir together the pork, bacon,
molasses, smoked paprika, brown sugar, salt, sage, and black pepper
until well combined.
Heat up a skillet over medium heat
and cook a small spoonful of the sausage for a couple of minutes on
each side. Taste and adjust the seasonings, if necessary.
Once you're satisfied with the
flavor balance, refrigerate the mixture for an hour for the flavors to
come together. To cook the sausage, form it into 2-inch-wide,
1/4-inch-thick patties and fry over medium-high heat until both sides
are brown and crisp, 5 minutes per side.
The sausage will keep in the
refrigerator for a week uncooked, and it can also be frozen uncooked for
bacon recipe source: Lisa Fain, The Homesick Texan's Family Table (Ten Speed Press, 2014); epicurious.com