Getting linked in to breakfast
11/01/2013 3:03 PM
11/01/2013 3:05 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, www.cortibrosbiz.com.
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