Sheet-Pan Sausage
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 327
- Total Fat
- 21
- Saturated Fat
- 8
- Carbohydrates
- 12
- Dietary Fiber
- 1
- Sugar
- 10
- Protein
- 22
- Cholesterol
- 113
- Sodium
- 355
- Total: 1 hr (plus refrigerating)
- Active: 30 min
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
1 1/2 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.