The Best Breakfast Sausage Brands, According to Pro Cooks
Lisa Kaminski
Group Shot Of Breakfast Sausage In Packaging Side By Side, Overhead On Marble.
Are you a brunch fanatic? A pro-pancake-flipper? An expert at eggs? Sure you are! And as such, we’re sure you’ve sauteed up plenty of breakfast sausages to serve alongside your breakfast makes.
This weekend, though, we challenge you to make your best brunch yet by pairing your go-to recipes with the best breakfast sausage. Don’t know which brand is really the best? Don’t worry—our Test Kitchen experts sorted it all out.
How Our Test Kitchen Found the Best Breakfast Sausage
Tkp Breakfast Sausage crop
We took this test (like all our product tests) very seriously. Our Test Kitchen crew tested six brands of breakfast sausage links side-by-side in a blind tasting. Imagining their ideal Saturday morning feast, our team of pros judged each link according to these qualities:
Flavor: How does the sausage taste? What spices and herbs are present? Does it seem like something you’d like to enjoy alongside pancakes or eggs?
Texture: What’s the texture of the sausages like? Does the casing give a satisfying snap? Is the meat perfectly ground or a bit too coarse (or smooth)?
Appearance: How do the sausages look once cooked up? Are they evenly browned? Do they look tasty?
Our Test Kitchen-Preferred Brands
Four brands rose to the top. We hope you include one of these Test Kitchen favorites on your breakfast table.
Best Classic Breakfast Sausage: Bob Evans Original Pork Sausage Links
Bob Evans Original Links On Plate With Pancakes And Packaging On Marble.
A good breakfast sausage has to hit all the right marks: It should cook up nice and brown on the outside, the inside should be savory and tender, and the spices need to be just right to satisfy your breakfast cravings. You’ll find a sausage that hits all the marks in Bob Evans Original Pork Sausage Links.
These pork sausages gained our Test Kitchen’s attention because they absolutely delivered on taste. These sausages had a great pork flavor accompanied by the seasonings we crave in a link like this: black pepper, sage, salt and a bit of rosemary. Getting all these flavors in perfect harmony can be challenging, but our testers unanimously agreed that Bob Evans nailed it.
These links are a bit more petite than other options available, but that makes no difference to our Test Kitchen. You can always pop an extra link on your plate—you’ll want to anyway with a tasty option like this.
Best Snap: Jones Dairy Farm All Natural Little Pork Sausages
Breakfast Sausage Jones
When you slice into a breakfast sausage, you’re looking for the satisfying snap as you break the casing. This bit of crispness gives the links texture and is often a sign of good things to come. Our Test Kitchen ranks Jones Dairy Farm All Natural Little Pork Sausages as the links with the best snap—and darn good taste to boot.
Each of these links was crispy on the outside and tender inside with a good amount of spice and the right level of salt that had testers asking for a second (or third) link to sample.
These all-natural breakfast links are also sugar- and gluten-free which means they work for many types of foodies (even ones trying to go gluten-free, paleo or keto).
These plump sausages cooked up with an evenly brown and caramelized exterior which looks tempting on the plate. As far as the flavor, testers detected a hint of sage (a must in many breakfast sausages) as well as a bit of maple. This bit of sweet maple flavor played well against the salty sausage. Our Test Kitchen recommends this brand to serve alongside pancakes, waffles or French toast—basically, any breakfast where you’ll find maple syrup on the plate. Johnsonville breakfast sausage will be these dishes’ perfect match.
These breakfast links cooked up with a slightly grilled, smoky flavor that had several testers thinking of tossing a few brats on the grill for a cookout. This is definitely a bit of a departure from the taste of traditional breakfast sausage, but one that many testers welcomed. How good would smoky sausage links be cooked on your indoor grill and served up with a hash or this blueberry-cinnamon campfire bread?
Snag a pack of these sausages from Smithfield if you want something a little different—though, these sausages still have that snap that we crave from breakfast sausage.
Editor’s note: If you’re looking for a plant-based meat brand, our team preferred Beyond Meat’s Beyond Breakfast Sausage. In our blind tasting, the testers could tell that these links weren’t made from pork sausage, but they liked the texture. They could’ve used a bit more seasoning but, thanks to the saltiness, definitely weren’t bland like some vegan “meats” are reputed to be.
How to Cook Breakfast Sausage
When you’re ready to eat, there are two easy ways to make sausage in the morning (or in the evening in the case of these breakfast-for-dinner recipes):
In a skillet: Add thawed sausages to skillet over medium heat. Cook until heated through (about 10 to 15 minutes) being sure to turn the sausages so all sides get brown.
In the oven: Pop thawed sausage links in a shallow baking dish and bake in a 325ºF oven for 12 to 15 minutes. Be sure to turn the sausages so they brown on all sides. The internal temperature should be at least 160ºF. A meat thermometer can help you judge this.
Don’t feel like you need to limit your sausages to a side dish, though. Sausage links are great in recipes like this toad-in-a-hole, frittata and breakfast skewers.
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I have fond memories of my grandmother’s Yorkshire pudding wrapped around sausages, a puffy dish my kids called “the boat.” Slather it with butter and maple syrup. —Susan Kieboam, Streetsboro, Ohio
My husband and I try to eat healthy, but finding new meals for breakfast is a challenge. By adding tomatoes, spinach and garlic to traditional eggs and egg whites, we can have a dish that is both light and satisfying.—Wendy G. Ball, Battle Creek, Michigan.
My kids love sausage and pancakes but making them during the week was out of the question. I purchased the frozen variety on a stick but wasn't keen on the calories, additives or price. This version of pigs-in-a-blanket is a great alternative that's much more cost effective. —Lisa Dodd, Greenville, South Carolina
My neighbor shared more zucchini from his garden than I knew what to do with. He loved this recipe—it's great for brunch or a special breakfast. —Darcy Kennedy, Hendersonvlle, North Carolina
With its great combination of flavors and ease of preparation, this is one of my favorite dishes to make when we have overnight guests. Serve it with scrambled eggs for a complete meal...with little fuss!
I always mix my sausage, grits and eggs together so I thought it would be great to make a casserole that did the same. It’s loaded with downhome flavor without using any butter! —Jeannine Quiller, Raleigh, North Carolina
We often have potluck breakfasts at my school. I came up with this leek quiche recipe so I could bring something different and filling to share. You can make it in the large pie version or in little tartlets. And if you want to make it vegetarian, just eliminate the sausage. —Kathryn Dampier, Quail Valley, California
Any time we take this savory, satisfying bread to a potluck, it goes over very well. We never bring any home. My husband generally makes this bread and prides himself on the beautiful golden loaves. -Shirley Caldwell, Northwood, Ohio
This sweet and savory hash certainly won't leave you hungry. The sausage, veggies and eggs fill you up, and the hint of maple syrup makes it all feel extra cozy. —Colleen Delawder, Herndon, Virginia
Toad-in-the-Hole is a British comfort food dish consisting of sausages baked in Yorkshire pudding. I prepare mine in the air fryer, breakfast-style, even though it's commonly served at suppertime. —Leigh Rys, Herndon, Virginia
I love the appetizer pigs in a blanket and thought I could turn it into an amazing breakfast dish. Boy, was I right. These are now on the menu for every family gathering. —Jimmie Harvey, Bedias, Texas
For many years I’ve hosted Mother’s Day brunch. One year I didn’t make this delightfully spicy casserole and thought the family would toss me from my own house! —Dawn Vance, Geneva, Illinois
As a teacher, I attend many meetings and also have special celebrations with rest of the staff. The other teachers are very fond of this treat and often request that I bring it to our functions. —Jackie Milliken, Pittsboro, North Carolina
When we used to have Sunday breakfasts with my grandparents, my mom often made this for grandpa because he enjoyed it so much. Pork sausage and cinnamon bread taste surprisingly good together. —Carolyn Levan, Dixon, Illinois
Prep these tasty, hearty burritos the night before for a quick breakfast in the morning or let them cook while you are away on a weekend afternoon for an easy supper. —Anna Miller, Churdan, Iowa
Here’s a nice hearty breakfast with plenty of old-fashioned flavor. I serve it to my bed-and-breakfast guests. They love the cake’s savory middle and maple syrup topping. It’s a fine way to start the day! —Lorraine Guyn, Calgary, Alberta
Maple syrup, sage, thyme and a little liquid smoke lend comforting flavor to these hearty pork patties. I developed the recipe with help from neighbors who were willing taste testers. —Margaret Eid, Huron, South Dakota.
These breakfast-in-a-biscuit goodies will appeal to the young...and the young at heart. It's one of my favorite recipes because it doesn't require any special ingredients. —Marlene Neideigh, Myrtle Point, Oregon
The ingredients may sound unusual, but this breakfast bake is delicious! Sausage, sweet peaches and pancake mix come together for a complete meal in one. —Judith Bowden, Sanford, North Carolina
Biscuits and gravy are usually prepared separately but served together. I created a way to bake them all at once in this scrumptious casserole. —Nancy Mcinnis, Olympia, Washington
When I first began making this dish for breakfast I served it with fried eggs on top. Now I sometimes make it for supper and serve it without eggs. It’s great when I want a dish I can make quickly, with minimal cleanup.—Nancy Murphy, Mount Dora, Florida
These tasty morsels are perfect with almost any egg dish or as finger foods that party guests can just pop into their mouths. Try them as an accompaniment to fondue. —Pat Waymire, Yellow Springs, Ohio
This casserole is perfect for a special brunch. It combines the spices of the Southwest with the comfort of a hearty breakfast. You can spice it up by adding cayenne and hot peppers, or mellow it by replacing the tomatoes and green chilies with mild salsa. It’s versatile and easy—no wonder it’s a longtime family favorite. —Darlene Buerger, Peoria, Arizona
Pineapple, brown sugar, and cinnamon make plain pork sausage links extra tasty. And the banana slices really complement the sausage. This dish is super easy to prepare and makes any breakfast special.—Marian Peterson, Wisconsin Rapids, Wisconsin
I threw this hash together last minute for a church brunch. Folks liked it so much they asked me for the recipe, so I scrambled to write it down. —Paulette Heisler, Tampa, Florida
Apple and sausage naturally go together. Add sage, and you’ve got some standout patties. They’re freezer friendly, so I make them ahead and grab when needed. —Scarlett Elrod, Newnan, Georgia
I like to use a second slow cooker to keep the tortillas warm and pliable when I serve these hearty burritos. Just place a clean wet cloth in the bottom, then cover it with foil and add your tortillas.—Beth Osburn, Levelland, Texas
I make a corn bread-style bake with sausage, maple syrup and apples when we want a hearty breakfast. It’s sweet, savory and easy to make. —Stevie Wilson, Fremont, Iowa
This flavorful casserole is a hearty mainstay for our family's Christmas Day brunch menu. Being able to assemble the recipe ahead of time is a real plus! —Julie Sterchi, Jackson, Missouri
Sweet potatoes with sausage and sage make a happy dish. I get a lot of recipe requests when I serve this hearty hash with apples and carrots. —Courtney Stultz, Weir, Kansas
I whipped up this cozy egg bake with potato crowns for an easy “brinner.” Use add-ins you like – sweet peppers, onions, broccoli, carrots. The possibilities are endless. —Amy Lents, Grand Forks, North Dakota
Buttermilk is the "secret" ingredient that keeps these pork patties moist, while a blend of seasonings creates a wonderful taste.—Harvey Keeney, Mandan, North Dakota
With sausage, bacon, eggs and potatoes, this frittata is one hearty meal! Although I double the recipe for my large family, we never have any leftovers. As good as this dish is, you can experiment to customize it for your family. Try using ham, bell peppers, chorizo—the sky’s the limit!
I was tired of sweet French toast, so I made a savory version with sausage, cheddar and chives for Christmas one year. Now my family asks for it regularly. —Carol Grant, Freehold, New Jersey
Sausage provides plenty of flavor in this hearty egg strata. It's a great addition to a brunch buffet, because it's assembled the night before to cut down on last-minute fuss. —Teresa Marchese, New Berlin, Wisconsin
