There are few smells and sounds, more evocative than bacon sizzling away in a frying pan. For me it brings back happy memories of long summer holidays in the family caravan. That first crackle and splutter, shortly followed by the unmistakable aroma of salty loveliness, would make my stomach rumble in anticipation of the hearty breakfast that would set me up for a day of rock pooling, sandcastle building and kite flying. If we were lucky, sausages would be added to the mix, but this usually meant a long walk was planned as the activity for the day, so for a young boy this was always a mixed blessing!
Fast forward a couple of decades and the ‘full English’ would become a much needed comfort medicine after a heavy night out. It’s greasy consistency slipping down the throat and soaking up any excesses from the night before, settling the stomach and making you feel almost human once more, whilst muttering the words ‘never again’.
Today having sausages and bacon for breakfast is a once-in-a-while Sunday morning treat with my family. Now, half the enjoyment is perfecting that perfectly cooked rasher of bacon and cooking a sausage that has a crispy skin on the outside, yet is deliciously moist on the inside. There are many schools of thought on the best way to cook these meaty morsels, and while we may not have the definitive answer, we do have a huge range of products that will inspire your quest for the perfect rasher and snorker.
Hey there, breakfast lovers! If you’ve ever wondered, “Can you cook bacon and sausage together?”—I’m here to tell ya, absolutely, you can! It’s a game-changer for those busy mornings when you’re cravin’ a hearty plate but ain’t got time to mess with a sink full of pans. We’re talkin’ about sizzlin’ magic in one go—less cleanup, max flavor At my house, this combo is a staple, and I’ve got all the deets to share on how to pull it off like a pro. Stick with me, and I’ll walk ya through the why, the how, and some killer ideas to make your breakfast pop.
Why Cook Bacon and Sausage Together? It’s a No-Brainer!
Let’s kick things off with the big reason we’re even talkin’ about this—convenience, baby! Mornings can be a mad dash, and the last thing I wanna do is juggle two pans while the coffee’s brewin’. Cooking bacon and sausage together means:
- Less Mess: One pan, one cleanup. My dishwasher thanks me.
- Time Saver: You’re not waitin’ for one meat to finish before startin’ the other. It’s all happenin’ at once.
- Flavor Mashup: The fats and juices from both mingle, givin’ ya a taste that’s just… chef’s kiss.
- Perfect Pairing: These two were made for each other. It’s like peanut butter and jelly, but for breakfast carnivores.
I’ve been doin’ this for years and trust me, once you try it you ain’t goin’ back to separate cookin’. Now, let’s get into the nitty-gritty of makin’ it happen without burnin’ down the kitchen.
Can You Cook Bacon and Sausage Together? Yes, and Here’s the Best Ways!
Alright, so you’re sold on the idea, but how do ya actually do it? I’ve tried a bunch of methods, and I’m gonna lay out the top ones for ya. Whether you’re a stovetop fan, an oven guru, or a grill master, there’s a way to make this combo work. Just remember, sausages usually take a bit longer to cook through than bacon, so timing is key. Let’s break it down.
1. Pan-Frying: Classic Diner Vibes
This is my go-to when I want that crispy, greasy goodness you’d get at a roadside diner. Frying bacon and sausage together in a skillet is super simple, but ya gotta watch it close. Here’s how I do it:
- Gear Up: Grab a big ol’ frying pan or skillet. Make sure it’s got room so nothing’s crowded.
- Heat It Up: Set the burner to medium heat. I sometimes toss in a tiny splash of oil or a pat of butter to get things started, but the fat from the meats usually does the trick.
- Sausage First: Pop the sausages in and let ‘em cook for about 5 minutes, turnin’ ‘em now and then. They need a head start ‘cause they’re thicker.
- Add the Bacon: Slide the sausages to one side, then lay in the bacon strips on the other. Cook the bacon for 3-5 minutes per side till it’s as crispy as you like.
- Keep an Eye Out: Flip both meats as needed. If the pan gets too greasy, drain some of that fat off with a spoon—don’t want no soggy mess.
- Finish Up: Once everything’s golden and the sausages are cooked through (no pink inside!), pull ‘em out and drain on paper towels.
Pro tip from yours truly don’t prick the sausages to “let out fat,” That just steals the flavor and dries ‘em out, Let that fat render naturally—it’ll help everything cook nice and even,
2. Baking in the Oven: Hands-Off and Easy-Peasy
If you’re cookin’ for a crowd or just don’t wanna stand over a stove, baking is where it’s at. I love this method ‘cause I can set it and forget it (well, almost). Here’s the lowdown:
- Prep Time: Preheat your oven to 400°F. Line a baking sheet with foil or parchment paper for easy cleanup—trust me, you’ll thank me later.
- Lay It Out: Place the sausages and bacon on the sheet, spaced a few inches apart. No overlappin’, or they won’t cook right.
- Bake Away: Pop it in the oven for 15-20 minutes. Flip ‘em halfway through so both sides get that nice brown color.
- Check Doneness: Make sure the sausages ain’t pink inside. If the bacon’s done before the sausages, just yank it out early and let the links finish up.
- Cool a Sec: Let it sit for a minute before servin’. The bacon crisps up a bit more as it cools.
I dig this way ‘cause the oven heat cooks everything even-like, and I can sip my coffee while it does the work. Plus, no splatter mess on the stovetop!
3. Grilling: Smoky Goodness for the Win
Got a grill or a grill pan? Hell yeah, let’s take this outside (or fake it indoors). Grillin’ bacon and sausage together adds a smoky punch that’s hard to beat. Here’s my method:
- Fire It Up: Preheat your grill or grill pan to medium heat. If it’s an outdoor grill, oil the grates a tad to stop stickin’.
- Set ‘Em Down: Lay the sausages and bacon right on the grates, or use a grill pan if you’re worried about bacon fallin’ through.
- Cook and Flip: Grill for 8-12 minutes, flippin’ occasionally. Watch for flare-ups from the drippin’ fat—don’t wanna char ‘em to death.
- Test It Out: Check the sausages with a meat thermometer if you got one. They should hit 160°F inside to be safe.
- Bonus Idea: For fun, wrap bacon around the sausages with a skewer and grill ‘em that way. It’s a lil’ extra, but damn, it looks cool and tastes amazing.
Grillin’ lets the grease drip off, makin’ it a smidge healthier, but ya gotta babysit it to avoid burnin’. I’ve had a few “oops” moments, but when it’s right, it’s pure heaven.
4. Air Fryer: Modern Magic Trick
If you’ve got an air fryer, you’re in for a treat. This gadget makes bacon and sausage crispy as heck with way less oil. I was skeptical at first, but now I’m hooked. Try this:
- Set the Temp: Crank your air fryer to 400°F. No preheat needed for most models.
- Load It Up: Place the sausages and bacon in the basket. Don’t stack ‘em—give ‘em some breathin’ room.
- Cook Quick: Air fry for about 8 minutes, flippin’ halfway. Check early if your machine runs hot.
- Serve Hot: Pull ‘em out when they’re done. The bacon gets super crisp, and the sausages stay juicy.
This method is perfect when I’m in a rush. It’s fast, and cleanup is a breeze. Only downside? You might not fit a big batch in one go.
Tips to Nail Cookin’ Bacon and Sausage Together
Now that ya know the methods, let’s chat about some tricks I’ve picked up to make sure it turns out perfect every time. I’ve had my share of burnt bacon and raw sausage disasters, so learn from my oopsies:
- Size Matters: Use a pan or tray big enough to avoid crowdin’. If they’re all smushed up, they steam instead of fry, and that’s a sad breakfast.
- Sausage First, Always: Them links take longer, so start ‘em 5 minutes ahead of the bacon. Ain’t no one wants undercooked sausage.
- Drain That Grease: Both meats spit out a lotta fat. Spoon it out or drain it off now and then to keep things from gettin’ soggy or splattery.
- Low and Slow Heat: Don’t crank the burner to high. Medium or medium-low keeps ‘em from burnin’ on the outside while still raw inside.
- Turn, Turn, Turn: Flip ‘em often for even brownin’. I’ve left bacon sittin’ too long and ended up with one side charcoal. Not tasty.
- Season If Ya Fancy: They’re flavorful already, but I sometimes toss on a pinch of black pepper or a sprinkle of brown sugar for a lil’ somethin’ extra.
- Don’t Prick Sausages: I said it before, but it’s worth repeatin’. Keep them juices in there for max taste.
Follow these, and you’ll be golden. It’s all about watchin’ and adjustin’ as you go. Cookin’ ain’t rocket science, just gotta feel it out.
What If Things Go Sideways? Troubleshootin’ Like a Boss
Even with the best plans, stuff can go wonky. Here’s how I handle the hiccups when cookin’ this duo:
- Bacon Cooks Too Fast: If the bacon’s done way before the sausage, just pull it out and set it on a plate with a paper towel. Let the sausages keep goin’.
- Sausages Ain’t Done: Cut one open to check. Still pink? Give it a few more minutes. Or pop ‘em in the microwave for a quick zap if you’re desperate.
- Too Much Grease: If the pan’s a swimmin’ pool of fat, carefully drain some into a can or bowl. Don’t dump it down the sink—plumber’s nightmare!
- Burnt Bits: Lower the heat next time, and don’t walk away. I’ve checked my phone for “just a sec” and came back to a smokey mess. Stay close.
Mistakes happen, but they’re fixable. Worst case, you got a funny story to tell over breakfast.
Servin’ Up Your Bacon and Sausage Combo
Alright, you’ve cooked ‘em up nice. Now, how do ya serve this meaty masterpiece? I’ve got some ideas that’ll make your plate the talk of the table:
- Classic Plate: Pair ‘em with fried eggs, hash browns, and toast. It’s old-school, but dang, it hits the spot.
- Breakfast Sammy: Stack the bacon and sausage on a toasted bun with a fried egg and some melty cheese. Add avocado if you’re feelin’ fancy.
- Burrito Blast: Roll ‘em up in a tortilla with scrambled eggs, shredded cheese, and salsa. Perfect for grab-and-go mornings.
- Sweet and Savory: Serve alongside fluffy pancakes or waffles with a drizzle of maple syrup. That sweet-salty combo is pure bliss.
- Southern Style: Whip up some biscuits and sausage gravy, then toss the bacon on the side. It’s comfort food at its finest.
- Chop and Mix: Crumble both into a skillet with diced potatoes for a hearty breakfast hash. Throw in some onions and peppers for extra kick.
I could go on, but you get the drift. Mix and match with whatever ya got in the fridge. Breakfast is your playground!
Storin’ and Reheatin’ Leftovers (If There Are Any!)
Let’s be real—sometimes I cook too much, ‘specially if I’m preppin’ for the week. If you’ve got extras, don’t let ‘em go to waste. Here’s how I handle leftovers:
- Cool ‘Em Down: Let the cooked bacon and sausage cool a bit before storin’. Hot meat in a container makes it sweaty and gross.
- Stash It Right: Pop ‘em in an airtight container or zip-top bag. They’ll keep in the fridge for 4-5 days.
- Reheat Smart: Warm ‘em up in a skillet over low heat, or use the microwave if you’re in a pinch. Don’t overdo it, or they’ll get rubbery.
- Freeze for Later: Got uncooked bacon or sausage? Freeze ‘em! Wrap sausages tight in plastic wrap, and separate bacon slices with parchment so they don’t stick. Use within 2-3 months for best taste.
I’ve turned leftovers into quick breakfast sandwiches on busy days, and it’s a lifesaver. Just make sure ya store ‘em proper.
Bonus: Bacon-Wrapped Sausages for Extra Wow
Wanna take this to the next level? Try wrappin’ your sausages in bacon before cookin’. It’s a lil’ more work, but the payoff is huge. Here’s my quick how-to:
- Prep the Wrap: Cut bacon strips in half and wrap each piece around a sausage. Secure with a toothpick or small skewer.
- Cook It Up: Grill, bake, or fry as usual. I like baking at 400°F for about 20 minutes—flippin’ halfway.
- Spice It Up: Sprinkle on some smoked paprika or garlic powder before cookin’ for an extra flavor punch.
This is my secret weapon for impressin’ folks at brunch. They look fancy, taste awesome, and ain’t that hard to make.
Final Thoughts: Make Mornin’ Meaty and Easy
So, can you cook bacon and sausage together? Hell yeah, you can, and I hope I’ve shown ya just how easy it is. Whether you’re fryin’ up a storm, bakin’ for a crowd, grillin’ for that smoky vibe, or air fryin’ for speed, this combo is a winner. I’ve been doin’ this forever, and it’s saved my bacon (pun intended) on countless rushed mornings. With a few simple tricks—start with sausage, watch the heat, drain the fat—you’ll have a plate full of goodness without the hassle.
Next time you’re hankerin’ for a big breakfast, don’t fuss with two pans. Throw that bacon and sausage together and watch the magic happen. Got a fave way to cook ‘em or a killer serving idea? Drop it in the comments—I’m always up for new grub inspo. Now, go get cookin’, and lemme know how it turns out!
A corker of a snorker
Bangers, links, snags, snorkers… whatever you call them, sausages are a popular staple of our diet. The word sausage derives from the Latin salsicus, meaning seasoned with salt. This was adapted by the Old North French to saussiche which in turn was translated into English as sawsyge in the mid-15th century. Originally a method of preserving leftover scraps of meat and fat with salt and encasing it in the cleaned animal’s intestines, it is one of the oldest types of prepared food. Today there are hundreds of different styles of sausage that have evolved in different regions across the globe.
Although there are so many varieties available, the core ingredients of a good sausage are meat, fat, rusk (or breadcrumbs), water and seasoning. Don’t think that a 100% meat only sausage would be a better tasting sausage. The rusk absorbs some of the fat, adding flavour and giving the sausage texture. It also prevents the sausage from shrinking when it is being cooked. The fat allows the sausage to cook evenly whilst water keeps the rusk hydrated, so everything stays nice and juicy. Incidentally, the name banger came about during the Second World War when meat was rationed and extra water was added, causing the sausages to burst as they cooked. Salt imparts flavour and helps keep the meat succulent and tender. All of these ingredients are encased in a skin or casing which can either be natural or artificial.
As with bacon, there are many ways of cooking sausages, but whichever method you prefer – use the mantra ‘low and slow’ and you won’t go wrong. Sausages need to be thoroughly cooked all the way through, so if you have too high a heat source you’ll end up with a burnt skin and the risk of uncooked meat in the centre.
Never be tempted to prick a sausage to release the fat. Even the cheapest of sausages is unlikely to contain enough water for them to go bang and all you are doing is removing flavour and natural juices. This fat will render down helping to cook the sausage evenly and preventing it from drying out.
Try frying sausages low and slow in a frying pan with a little oil or butter for the best flavour, turning them occasionally so they brown evenly. Try grilling them as a healthier option, again using the low and slow mantra. Grilling will give a crispier skin to your sausage. There are some great electric grill options available.
Oven cooking is another option worth pursuing. Cooking them in a baking pan is the simplest method as you don’t need to keep turning the sausages as they cook. The only downside is you won’t get the characteristic grill marks you get when frying or grilling.
I must admit I would rather go in search of an artisan sausage than go through the rigmarole of making your own, but it’s easier than you think and you’ll know exactly what goes into them! All you need is a good quality mincer and a sausage stuffer to fill your casings with the sausage mixture.
The only question that needs answering now is what constitutes a full English? Should the eggs be fried or scrambled? Toast or fried bread? Baked beans and hash browns – yes or no? On second thoughts, that’s a lot of questions. Best I go back to reminiscing about childhood holidays. Now, where did I put my bucket and spade?
Don’t go bacon my heart
Undeniably tasty as bacon is, the first question you need to ask yourself is which cut to go for. Whether it is an essential component of your ‘full English’ or piled high between two slices of bread, there’s a perfect cut of meat out there waiting to be discovered. The most common cuts to look out for include Back, Middle and Streaky. Back bacon, as the name implies is taken from the back of the pig behind the collar. Sliced thinly, these rashers are delicious grilled, baked or fried. Middle rashers are taken from further down the back of the pig. Perfect for fried breakfasts they are also an economical cut. Streaky bacon is taken from below the back bacon and behind the shoulder of the pig. Another economical cut, streaky bacon provides a tasty combination of fat and lean meat which is best grilled.
There are three main methods of cooking bacon – frying, grilling and baking. It’s really worth taking some time to experiment with these to see which gives you the best results for the cut of bacon you are using.
Make sure your rashers are at room temperature as this softens the fat in the bacon. For the best results, add your bacon to a cold frying pan. Lay the rashers flat and make sure they don’t overlap, otherwise they won’t cook evenly. Turn on the heat to a low setting and as the bacon begins to heat up some of the fat will start to render down helping the rashers to cook evenly. If there’s too much fat collecting in the frying pan carefully drain some away onto some kitchen towel. After a few minutes the bacon will start to bubble and curl. At this point you can turn the rasher using a spatula or silicone tongs. Don’t be tempted to use a fork to stab and flip the rasher as this could damage the surface of your pan. Cook for a few more minutes until the bacon is to your liking – the longer you leave it the crispier it will get. Remove the rashers from the pan and allow them to drain on some kitchen paper before serving.
The Kit – Invest in a good quality non-stick frying pan (sometimes referred to as a skillet), the larger the better. A heavy base will ensure even heat distribution. Hard anodised frying pans are tough and durable with superior heat distribution. Stainless steel is probably the most popular materials used for frying pans. Not a great distributor of heat on its own, stainless steel usually has an aluminium core to ensure fast and even heat distribution across the pan. A good non-stick surface will prevent your bacon from sticking while cooking.
Very similar in principle to frying. The main difference when grilling is that the grill pan is preheated before adding the bacon. The ridged base drains away excess fat from the bacon, making it a slightly healthier cooking method, and allowing it to crisp up nicely. Remember to flip the bacon rashers halfway through cooking.
The Kit – A grill pan has ridges on the cooking surface which help to drain fat away from the bacon during frying, making it a slightly healthier cooking method. It also allows the bacon to crisp up more as it cooks. There are also some great electric grills available as well as the novel Bacon Toaster from Smart (one of our favourites in the office).
This method of cooking bacon doesn’t come naturally to me, but having tried it I must admit it works well. Place the bacon rashers onto a solid baking sheet and place in a cold oven. Turn on the heat to around 205°C and cook for 20 minutes or so, turning the bacon over halfway through. To cut down on your washing up you can always line the baking sheet with kitchen foil. Something I’ve not yet tried is adding a wire rack to this process. Similar to grilling, the wire rack lets excess fat drain away from the bacon. It also allows the warm air of the oven to circulate around the rashers for even cooking and crispier results.
The Kit – A hard anodised Baking Tray is a good option if your are using the baking method. Made from aluminium, it’s a great conductor and distributor of heat and has a durable surface which is abrasion resistant and metal utensil safe. A ceramic roaster is another popular alternative.
HOW TO COOK THE BEST FRIED CABBAGE YOU EVER HAD IN YOUR LIFE WITH BACON AND SAUSAGE
FAQ
Can you cook bacon and sausage on the same?
Fry the sausages for about 5 minutes on a medium heat, then add the bacon and fry for another couple of minutes.
Can you mix bacon and sausage grease?
Cook sausage in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Transfer sausage to a plate, leaving drippings in the skillet. Add bacon grease to the sausage drippings, and reduce the heat to medium.
How to cook sausage with bacon?
- Preheat the oven to 220C/fan 200C/gas 7.
- Stretch each bacon rasher with the back of a knife and cut each rasher into three.
- Wrap a piece of bacon tightly round each sausage and put on to a baking tray ready for cooking.
- Cook in the preheated oven for about 30 minutes or until cooked and crisp.
Can you cook bacon and sausage in the same air fryer?
This popular and versatile appliance comes in all different shapes and sizes and can be used to make so many delicious recipes. A great way to use your air fryer is to make bacon and sausage in the mornings. It’s a less messy way to make this delicious breakfast staple.
Can you cook bacon and sausage together in the oven?
Yes, you can cook bacon and sausage together in the oven. However, it is important to consider the cooking times and temperatures for each type of meat to ensure they are cooked evenly. What temperature should I set my oven to when cooking bacon and sausage? Preheat your oven to 400°F (200°C) to achieve a crispy texture for both bacon and sausage.
How do you cook bacon & sausage in a pan?
Here are the simple steps for cooking perfect bacon and sausage in one pan: Brown sausage patties or crumbles over medium-high heat. Remove and set aside. Reduce heat to medium and add bacon strips. Fry until crisp. Drain off excess grease, leaving just a tablespoon or two. Return sausage to pan and cook together for 2-3 minutes to blend flavors.
How do you cook Italian sausage and bacon?
To cook Italian sausage and bacon, slice each sausage into 1 inch pieces and cut the bacon into ½” pieces. Heat a large skillet over medium heat and add the Italian sausage and bacon. Cook until completely cooked through, about 10-15 minutes, stirring often. Remove from pan and set aside.
Can You reheat cooked bacon & sausage?
Cooking bacon and sausage yields more than you can eat in one sitting. Luckily, you can safely store and reheat any extras. Allow cooked meats to cool slightly before refrigerating in a covered container. Refrigerate up to 4-5 days. Reheat gently in a skillet, or use the oven or microwave to warm through without overcooking.
How do you make a sausage & bacon sandwich?
Here I’ll show you some tips and tricks to making the most delicious sausage and bacon sandwich imaginable! Sauce: In a small pot combine 1 tbsp ketchup, mayo and mustard. Place to one side. Sausages: In a large pan over low-medium heat melt in 2 tsp butter. Add in sausages and fry for 15-20mins, turning frequently.
How long to air Fry sausage & bacon together?
How to air fry sausages and bacon together in an air fryer will require approximately 14 minutes of cooking time, with a temperature of 400°F / 205°C. Give the sausages a head start as expected, then with 6 minutes to go, add the bacon rashers. Line the basket with parchment paper to prevent sticking.