Bacon Festival!!

Every year the Rehabilitation Institute of Kansas Cityshows homage to one of America's favorite foods by throwing a huge party that is all about anything and everything bacon! We watched in awe as grown men piled pounds of bacon into their mouths at the bacon eating contest, and our mouths watered at the sight of over 20 different creative bacon dishes from bacon cheesecake lollipops to tempura fried pork belly wrapped in bacon. But even the over-the-top bacon dishes couldn't beat out a recipe inspired by a classic breakfast favorite: The Bacon Benedict. If you want to try it at home, here is the winning recipe:

Bacon Benedict

By David Derr of Art Institutes International

Serves 4

This dish is all about the homemade bacon sausage patty. Pair it with a cheddar biscuit, over-easy egg, and some hollandaise sauce and you are good to go. To make the patties:

2 ½ pounds pork butt

½ pound pork fat

6 ounces bacon

1 ounces salt

¾ ounce brown sugar

3 grams black pepper

5 ounces water

1. Cube pork, pork fat, and bacon. Add salt, brown sugar, and black pepper. Mix well.

2. Cold smoke for 30 minutes.

3. Pass through chilled grinder into a mixing bowl over an ice bath. Add water & mix until mixture is tacky to the touch, or in the bowl of an electric mixer fit with a paddle for about 30 seconds. The sausage is now ready to be formed into patties.

4. Roast patties until internal temperature reaches 160°