The Great Breakfast Debate: Patties vs Links

It’s the question that launched a thousand breakfast debates: patties or links? Sure, plenty of us say: Both, and scrambled eggs too, please! However, the patty/link divide is an understandable one. These are two very different styles of sausage.

Sausage patties are made up of ground sausage formed into a patty shape, hence the name. The ground sausage is pressed into thin, rounded discs and has no external casing. On the other hand, link sausage is made up of ground meat often, but not always, enclosed in a casing and sliced widthwise into thick discs (or, for lunch and dinner preparations, served in a long bun).

Breakfast sausage is ground and usually heavily seasoned with a blend of spices that includes some mixture of sage, thyme, salt, and pepper. The meat blend in link sausage is generally smoother, while patty sausage is less homogenous (though, to most taste buds, no less delicious). Both styles can be prepared multiple ways, including on the stovetop and in the oven. You can buy both pre-prepared, or you can make them yourself.

Down South, sausage is serious business. There are arguments for both styles of breakfast sausage, but in the end, it all comes down to taste and personal preference. Also, once you add eggs, biscuits, and a spoonful of gravy, no Southerner is going to complain. (Although, if you’re looking for a compelling case for link sausage, just ask our friends at the Conecuh Sausage Company.)

To put sausage to work in your kitchen, check out some of our favorite recipes that showcase sausage, including Chicken and Sausage Jambalaya, Stuffed Peppers with Grits and Sausage, Sausage Calzones, and Sweet Pepper Pasta with Sausage. Also check out our favorite breakfast recipes in Make-Ahead Breakfast Ideas For Your Best Morning Ever and Rise and Shine Breakfast Recipes.

WATCH: Smoky Sausage-and-Grits Casserole

In the great sausage debate, where do you stand? Are you a fan of patty sausage or links?