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Allen Pierleoni /

Link sausages from Corti Bros. Market can join eggs, pancakes, waffles or other mainstay breakfast entrees.

Getting linked in to breakfast

Published: Friday, Nov. 1, 2013 - 3:08 pm

For carnivores, at least, everything is better with bacon. But let’s not overlook the glory that is the breakfast link sausage. This, despite the old quote, “Laws are like sausages — it is better not to see them being made.”

In the mood for a Sunday-morning breakfast spread, we stopped by the butcher counter at Corti Bros. Market the day before and bought a bunch of fat, nicely spiced pork breakfast link sausages ($5.99 a pound). We were surprised to learn they are not made in-house, but come from the Sausage Factory in Carson City, Nev. However, Steve Borello, assistant manager of the meat department, does make from-scratch chicken breakfast sausage, Italian sausage and chorizo, all of which we’ve tasted and liked.

On Sunday morning, we placed the pork sausages in a shallow pan of water that was almost but not quite boiling, and rolled them around with a fork for, oh, six or seven minutes. Then we lined them up on a sheet of aluminum foil and put them under the oven broiler. A few minutes passed. Are they dark and crisp yet? When they were, we turned them over and crisped-up the flip sides. A wonderful aroma filled the kitchen.

We wrapped the sausages in paper towels and set them aside while blueberry pancakes and scrambled eggs came out of the black-iron skillets and onto plates. Then we divvied up the sausages, poured maple syrup on the pancakes, ground some sea salt and peppercorns on the eggs and dug in.

A bite of pancake, a bite of egg, a chunk of sausage, a sip of ice-cold milk. Can we do this every Sunday? How about once a month, just to appease the Cholesterol Police.

Corti Bros. Market is at 5810 Folsom Blvd. Sacramento; (916) 736-3800,

Call The Bee’s Allen Pierleoni, (916) 321-1128. Follow him on Twitter @apierleonisacbe

Read more articles by Allen Pierleoni

About Appetizers

Chris Macias has served as The Sacramento Bee's Food & Wine writer since 2008. His writing adventures have ranged from the kitchen at French Laundry to helping pick 10 tons of zinfandel grapes with migrant farm workers in Lodi. Chris also judges regularly at food, wine and cocktail competitions around Northern California. His profile of a former gangbanger-turned-pastry-chef was included in Da Capo's "Best Food Writing 2012."

Read his Wine Buzz columns here
(916) 321-1253
Twitter: @chris_macias

Allen Pierleoni writes about casual lunchtime restaurants in The Sacramento Bee's weekly "Counter Culture" column. He covers a broad range of topics, including food, travel, books and authors. In addition to writing the weekly column "Between the Lines," he oversees the Sacramento Bee Book Club, in which well-known authors give free presentations to the public.

Read his Counter Culture reviews here
(916) 321-1128
Twitter: @apierleonisacbe

Blair Anthony Robertson is The Sacramento Bee's food critic.

Read his restaurant reviews here
(916) 321-1099
Twitter: @Blarob

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Note: The Appetizers blog switched blog platforms in August 2013. All posts after the switch are found here. Older posts are available using the list below.

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