cislander/Getty Images/iStockphoto
183409037
Sausage patties or links? —Ann P., St. Louis
In the tradition of “Hot dogs or brats?” comes today's brief post. With Father’s Day on the doorstep, perhaps we can improve Sunday morning's breakfast for dear old dad.
Personally, I’m a links guy, almost exclusively. Similar to “Hot dogs or brats?” it’s all about the casing and that wonderful snap. One thing I learned a long time ago: Make the first cut with a knife, slowly and gingerly, to prevent any juices from spattering.
We asked a few restaurant owners and chefs which they prefer:
Frank Romano, co-owner, The Parkmoor: "Referring to a recurring Jimmy Fallon skit, I tell sausage links to “Go on, GIT!” Between the way links just roll off the plate while carrying them to the table and then the dog wrangling with the elastic casings, I prefer the patties, which happen to fit perfectly on, ahem, The Parkmoor’s fresh baked buttermilk biscuits. I say, "Patties for the people."
Derek Deaver, Three Kings Pub, Biscuits, Beer, & BBQ: “Sausage patties. More flavor.”
Brant Baldanza, OG Hospitality Group: “The ‘stay at home’ can change a man... Pre-COVID, I was 50/50, depending on the day. But while at home, I had enough turkey sausage patties to last four more pandemics. I’m all about the link now, crispy casing with some syrup over the top. Flattened sausage reminds me of flattening the curve, and I don’t need any more reminders of the last three months.”
Andy Roesch, executive chef/partner at Sunny’s Cantina: “I’m a patty kind of guy. I take a biscuit and make a lil sandwich with my eggs.”
Frank Schmitz, BARcelona: "Links are my preference. I like the old-fashioned idea of sausages—not hamburger-like–looking things—but that’s the German in me."
Anthony Scarato, Anthonino’s Taverna: "No preference, but I do like when the kids make breakfast. It gives Mom and Dad a little window of time alone in the morning."
Brian Doherty, chef/partner, The Block and 58hundred: "Patties. I like to get a good sear, which produces some serious char and texture. And I’ve always been a fan of a good breakfast sandwich, and patties work much better for that."
Anthony DeVoti, J. DeVoti Trattoria: "I’m a patty guy! I love breakfast. It's probably, all in all, my favorite foods: eggs, sausage, pancakes, English muffins... Each one of those is a reason why. You can put a sausage patty on anything, and build it from the ground up. I have great memories of watching Julia & Jacques Cooking at Home on Sunday mornings, before watching the Macho Man and Hulkster. But it was more civilized early in the morning, making breakfast with my folks, drinking OJ and piling sunny side–up eggs on top of sausage, on top of an English muffin, blasting yolk everywhere and using the sausage and muffin to soak it up. You can’t do that with links."
Cary McDowell, executive chef Pi Pizzeria, Gringo: "Well, honestly—and and I’m super passionate about this—I am all in on Burgers' Pork Jowl. It's easy to find at Schnucks or Dierbergs. Put the strips into a cold oven on a wire rack, and cook at 375 for 14 to 18 minutes. Reserve grease for cooking, and thank me later. It's consistently the best breakfast pork experience that I know of and the best 'bacon' you can buy, especially during BLT season. Now if I go sausage—that was the question, wasn't it?—I grew up eating Odom's Tennessee Pride patties. My earliest food memory is eating a barely cooled-down patty off a paper towel at my Nana's house."
Follow George on Twitter and Instagram, or send him an "Ask George" email at gmahe@stlmag.com. For more from St. Louis Magazine, subscribe or follow us on Facebook, Twitter, and Instagram.
