Sheet-Pan Sausage

Total Time:
2 hr 55 min
Prep:
30 min
Inactive:
2 hr
Cook:
25 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1/4 pound pancetta, roughly chopped
  • 2 tablespoons packed light brown sugar
  • 1 tablespoon chopped fresh sage
  • 2 teaspoons fresh thyme, plus more for topping
  • 1 teaspoon paprika
  • 1/2 teaspoon ground allspice
  • 1/8 teaspoon cayenne pepper
  • 11/2 pounds ground chicken
  • 1/2 pound ground pork
  • 1/4 cup finely chopped fresh parsley
  • Kosher salt and freshly ground black pepper
  • 1/4 cup cold heavy cream
  • Maple syrup, for serving
Directions
  • Combine the pancetta, brown sugar, sage, thyme, paprika, allspice and cayenne in a food processor. Pulse until the pancetta is finely chopped.

  • Transfer the pancetta mixture to a large bowl; set the bowl in a larger bowl of ice. Add the ground chicken and pork, parsley, 2 teaspoons salt, a generous amount of black pepper and the heavy cream. Mix with a rubber spatula until the cream is incorporated into the meat.

  • Transfer the meat mixture to a small rimmed baking sheet; press into a 9-by-12-inch rectangle. Cover with plastic wrap and refrigerate at least 2 hours or overnight.

  • Preheat the oven to 375 degrees F. Bake the sausage until lightly browned and cooked through, 25 to 35 minutes. Pour off any excess fat and transfer the sausage to a cutting board. Cut into pieces, top with thyme and serve with maple syrup.

  • Photograph by Con Poulos


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