Breakfast sausage

Breakfast sausage (or country sausage) is a type of fresh pork sausage usually served at breakfast in the United States.[1] In the United States, the predominant flavorings used for seasoning are black pepper and sage. There are also varieties seasoned with maple syrup or cayenne pepper.[2] Some breakfast sausage is flavored with cured bacon.[3]

Breakfast sausage patties, frying in a pan
Breakfast sausage links as part of a full breakfast

It is a common breakfast item in traditional American "farmer" or "country" breakfasts, as it originated as a way for farmers to make use of as much of their livestock (usually pigs) as possible. Scraps and trimmings were ground, seasoned and later consumed by the farmer as an inexpensive, high-protein morning meal.[4]

It can be in the form of smoked or fresh patties, links or loose sausage. Most diners, fast-food restaurants, and family restaurants across the country will also carry one or more versions of it during breakfast hours, whether on a sandwich, in a breakfast platter, or both; some fine-dining establishments will also have a sausage option on their breakfast or brunch menu.[5][6][7] The cased link variety is most similar to English-style sausages and has been produced in the United States since colonial days.

It is essentially a highly seasoned ground meat, so it does not keep and should be stored and handled appropriately. Newer variations made from pork and beef mixtures as well as poultry (turkey or chicken) can also be found. There are also vegetarian varieties that use textured vegetable protein (TVP) in place of meat.[8]

Breakfast sausage is normally fried in a pan, grilled, or microwaved. Some people like to put maple syrup onto their breakfast sausages. Cooked breakfast sausage is also mixed into egg casseroles before baking.[9] Crumbled sausage added to white gravy is the central component of sausage gravy.[1]


Some common US brands include: Wampler's, Bob Evans, Jimmy Dean, Swaggerty's Farm, Owen's Sausage, Purnell's Old Folks Country Sausage, Tennessee Pride, Johnsonville, Farmland, P.G. Molinari & Sons, and Jones.[10]

See also


  1. Heather Arndt Anderson (2013). Breakfast: A History. AltaMira Press. p. 70. ISBN 9780759121652. Retrieved 21 July 2016.
  2. Susan Mahnke Peery & Charles Reavis (2003). Home Sausage Making: How-to Techniques for Making and Enjoying 100 Sausages at Home. Storey Publishing. pp. 52–54. ISBN 9781580174718. Retrieved 21 July 2016.
  3. Lisa Fain (2014). The Homesick Texan's Family Table: Lone Star Cooking from My Kitchen to Yours. Potter/TenSpeed/Harmony. ISBN 9781607745051. Retrieved 21 July 2016.
  4. Emilie Hoppe (1998). Seasons of Plenty: Amana Communal Cooking. University of Iowa Press. pp. 126–127. ISBN 9781609380298. Retrieved 21 July 2016.
  5. "Breakfast ::".
  6. "BREAKFAST - DB Bistro - New York City".
  7. "" (PDF). Archived from the original (PDF) on 2013-08-17. Retrieved 2013-09-14.
  8. William Shurtleff & Akiko Aoyagi (2014). History of Meat Alternatives (965 CE to 2014): Extensively Annotated Bibliography and Sourcebook. Soyinfo Center. p. 412. ISBN 9781928914716. Retrieved 21 July 2016.
  9. Clifford A. Wright (2011). Bake Until Bubbly: The Ultimate Casserole Cookbook. Houghton Mifflin Harcourt. ISBN 9780544177482. Retrieved 21 July 2016.
  10. Nellie Hill (2011). "Breakfast Sausage Market Analysis" (PDF). Archived from the original (PDF) on 3 January 2016. Retrieved 21 July 2016.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.