Bacon and Bleu Sausage Patties
Featured in the 2018 Maryland Buy Local Cookout cookbook
Servings: 5
Author: Chef: Mark Fuster, Blue Sky Bar and Grill; http://blueskybar.business.site
Ingredients
- 2 ½ lbs Wagner’s Meats ground pork shoulder
- ½ cup blue cheese crumbles
- ½ cup chopped pre-cooked bacon
- 1½ tbsp liquid smoke
- 6 tsp granulated onion
- 2 tsp granulated garlic
- ½ tsp ground coriander
- ½ tsp ground nutmeg
- ½ tsp cayenne pepper
- ½ tsp mustard powder
- ½ tsp black pepper
- Chimichurri fresh
Instructions
- In large bowl, mix all ingredients. Form into six-inch patties. Pre-heat sauté pan at medium-high heat and add a tablespoon of cooking oil. Sear patties for four minutes on each side until golden brown and cooked through. Serve with hot and crispy French bread and top with fresh Chimichurri.
Notes
Producer: Mickey Wagner, Wagner Meats & Mt. Airy Locker Co.
www.wagnersmeats.com Products used in the recipe: Baby Back Ribs and Ground Pork Shoulder.
The Wagner family has owned Wagner Meats & Mt. Airy Locker Co., a local institution, since 1953. The current owners have been running the store since the 1960s. The family added the popular retail store 29 years ago, but the large building on Main Street also houses facilities to process beef, lamb, and pork stock, ensuring that everything sold by Wagner’s is fresh and produced in-house.
www.wagnersmeats.com Products used in the recipe: Baby Back Ribs and Ground Pork Shoulder.
The Wagner family has owned Wagner Meats & Mt. Airy Locker Co., a local institution, since 1953. The current owners have been running the store since the 1960s. The family added the popular retail store 29 years ago, but the large building on Main Street also houses facilities to process beef, lamb, and pork stock, ensuring that everything sold by Wagner’s is fresh and produced in-house.
