I don’t know about you, but I love link sausage for breakfast. I would take sausage over bacon any day of the week. I especially love Johnsonville’s Maple Sausage when serving up anything that involves maple syrup – be it waffles, pancakes or my favorite French Toast.
Now I know there are other maple sausages out there. I prefer the blend of spices and maple of Johnsonville’s sausage. Maybe it’s the Vermont Maple Syrup that makes these links taste so much better. All I know is that I love them. They fries up nicely without creating a skillet of grease. Besides, you get what you pay for, right? The cheaper, store brand sausage just seems to contain a higher concentration of pork fat. I could be wrong, but that’s been my own experience when cutting corners in the pocket-book.
The best way to cook sausage perfectly every time is to steam it first. Once the water has evaporated from the skillet, the sausage is cooked and it’s just a matter of browning off the outside.
Perfect Link Sausage
1 Package Link Sausage
Water as needed
Place sausage in a cold, dry skillet over medium heat.
When the skillet is warm, add about a 1/4 cup of water. The water will start to sizzle as the sausage browns.
Cover skillet with a lid that is just a little smaller than the skillet. This forces the steam to concentrate more around the sausage. Cook covered until all the water has evaporated.
Remove lid, roll sausage with a spatula until browned on all sides. Once nicely browned, remove from skillet and serve.
This sausage is perfect with Royal Toast aka French Toast or Golden Malted Waffles for an awesome family breakfast.
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