Spiced Fennel Sausage and Eggs

Serves 4


  • Freeze bacon until very firm but not frozen solid, 12–15 minutes.
  • 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 a 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.
  • 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, until spice mixture is evenly distributed, and a light film has formed on the side of the bowl, about 1 minute.
  • 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. Add ¼ cup extra virgin olive oil into the skillet and add 2 room temperature eggs at a time. Cooked to the desired doneness. Serve with sausage.

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