Spiced Fennel Sausage and Eggs
- 4 Ounces sliced bacon, coarsely chopped
- 2 Teaspoons fennel seeds
- 2 Teaspoons crushed red pepper flakes
- 1 Teaspoon black peppercorns
- 2 Tablespoons dark brown sugar
- 2 Tablespoons finely chopped sage
- 5 Teaspoons Diamond Crystal or 2½ teaspoons Morton kosher salt
- 6 Garlic cloves
- 2 Pounds ground pork
- ¼ Cup extra virgin olive oil
- 8 Eggs, room temperature
- SPECIAL EQUIPMENT: A spice mill or mortar and pestle
- Fennel seeds
- Crushed red pepper flakes
- Black peppercorns
- Dark brown sugar
- Ground pork
- Kosher salt
- Extra virgin olive oil
- 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.