Appetizers

Dishing the news about the Sacramento area food scene

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.

About This Blog

Appetizers brings you the latest restaurant happenings, interesting tidbits on good food and events, and -- of course -- great specials and deals.

Regular contributors

Chris Macias
Food and wine
cmacias@sacbee.com
Twitter: @chris_macias

Allen Pierleoni
Counter Culture
apierleoni@sacbee.com
Twitter: @apierleonisacbe

Debbie Arrington
Food and cooking
darrington@sacbee.com
Twitter: @debarrington

Blair Anthony Robertson
Restaurant reviews
brobertson@sacbee.com
Twitter: @blarob

Key links

Dining reviews
Restaurant guide
Recipes
Mike Dunne's wine picks
Beer Run
Nosh Pit
Restaurant inspections
 

Join the Discussion

The Sacramento Bee is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Terms of Service