A good breakfast sausage can enhance your experience, whether you’re preparing a spread for the weekend or needing a quick protein boost on a weekday. We don’t always have the time to make our sausage patties. Our methodologyBest fresh links: AldiBest freshly patties: Bob EvansBest cooked sausage links: Jimmy DeanBest cooked sausage patties : Jones Dairy FarmIf time is an issue, or if you are simply short of patience, a package of premade sausages could be a lifesaver. You can find them in a variety of forms, including links and patties, frozen or chilled, pre-browned, or uncooked. Dig them out of your freezer or grab a pack from your refrigerator, fry them in your favorite skillet, and you’ll have a savory addition to your morning routine in minutes.MethodologyHow we picked the productsWe tested 19 breakfast sausages, focusing on brands available nationally in grocery stores and online. We identified a few categories (raw vs. cooked; patties vs. linked) and searched for a variety of products in each subcategory. This is: raw patties and links, precooked links and patties. We only considered classic breakfast sausages for this test. We only included breakfast sausages that were made with ground pork and flavored black pepper and sage. We did not include options that were reduced-fat, lower-sodium or flavored (such as extra-spicy or maple).How we testedWe cooked each breakfast sausage on a hot skillet using oil, according to the instructions on its packaging. The sausages were grouped in four rounds by the tasters, with similar products grouped together. For example, precooked links were paired with other precooked links and raw patties with other raw patties. All brands were hidden during the tasting to keep the focus on the flavor and texture. Each breakfast sausage must have a strong, balanced flavor and a richness to stand up to the eggs and toast. The best sausages had a juicy, tender bite and were not dry, crumbly or greasy. The links from Aldi had a coarse grind with distinct pieces of beef instead of the soft, pasty texture that some competitors have. The flavor was what made them stand out. “These have the sagey quality I’m looking for,” said senior cooking and SEO Editor Joe Sevier. Senior Test Kitchen editor Jesse Szewczyk also praised the “true pork taste.”
