Sheet-Pan Sausage

Brunch culinary treat #2
(serves 6-8)

1/4 lb. pancetta, roughly chopped
2 T. packed light brown sugar
1 T. chopped fresh variegated* sage
2 t. fresh thyme, plus more for topping
1 t. smoked* paprika
1/2 t. ground allspice
1/8 t. cayenne pepper
1&1/2 lbs. ground chicken
1/2 lb. ground pork
1/4 cup finely chopped fresh flat-leaf* parsley
Kosher salt and freshly ground pepper
1/4 cup cold heavy cream
Good* maple syrup, for serving

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 t. salt, a generous amount of black pepper, and the 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 9x12" rectangle. Cover with plastic wrap and refrigerate at least 2 hours or overnight. Preheat the oven to 375. Bake the sausage until lightly browned and cooked through, 25-35 min. Pour off any excess fat, and transfer the sausage to a cutting board. Cut into pieces, top with thyme, and serve with warm* maple syrup.

"Do not expect to be treated fairly in this life. People will say and do hurtful things to you, things you don't deserve. When someone mistreats you, try to view it as an opportunity to grow in grace."

Love,

MM