The Breakfast Wars: Bacon Vs. Sausage, and Links Vs. Patties?

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seoulsearch

seoulsearch

OutWrite Trouble
#1
May 23, 2009
16,525
5,461
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#1
All right Everyone,

I know this next segment of The Breakfast Series is going to be controversial. It will break hearts. Alliances will be formed -- or broken.

The truth will be hard -- but I think we have enough brave posters here who can handle it.

And now, for the most divisive breakfast question of all: When it comes to your breakfast meats, do you like:

A. Bacon (soft or crispy?)

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OR, would you rather have:

B. Sausage

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And if you choose sausage, would you rather have:

A. Patties

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OR,

B. Lynx?

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Er... I mean, LINKS!

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I know this thread will probably turn into a firestorm of opinions :D, and I'm looking forward to reading every single one! :)
 
R

RodB651

Well-known member
#2
Feb 11, 2021
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#2
I don't buy this often, but if I buy sausage, I get turkey sausage.
 
Mem

Mem

Senior Member
#3
Sep 23, 2014
7,163
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#3
RodB651 said:
I don't buy this often, but if I buy sausage, I get turkey sausage.
Click to expand...
precision in definition makes me wish to coin the term, 'turkage.'
 
seoulsearch

seoulsearch

OutWrite Trouble
#4
May 23, 2009
16,525
5,461
113
#4
RodB651 said:
I don't buy this often, but if I buy sausage, I get turkey sausage.
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Uh oh, I think you've just turned yourself into a LightningRod for cuisine controversy! :D I mean, turkey sausage?! (Just kidding of course!)

How many people like/prefer meats other than pork for sausage? I like regular bacon but these days it seems so expensive for so little meat (as bacon is marbled with so much fat,) that I actually prefer turkey bacon (feel like I'm getting more meat for the money.)

I usually don't like sausage (I find the gristly texture,) but I do have it occasionally.

Some CC friends actually fixed a vegan sausage for me that I discovered I love and reach for anytime I want a "sausagey without the sausage" flavor.

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seoulsearch

seoulsearch

OutWrite Trouble
#5
May 23, 2009
16,525
5,461
113
#5
Mem said:
precision in definition makes me wish to coin the term, 'turkage.'
Click to expand...
For some reason, I'm thinking of the word "turkey" as having a verbal offspring with the word "courage."

I'm just picturing someone facing a questionable situation (perhaps involving breakfast meat) and another person goading them like a drill sergeant shouting, "DO YOU HAVE ENOUGH TURKAGE??!! DO YOU?! WELL, DO YOU??!!" :oops:
 
Cameron143

Cameron143

Well-known member
#6
Mar 1, 2022
19,325
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#6
I'm of the opinion that no choice need be made. We have a breakfast dinner every week at my house where not only are bacon and sausage served, but ham as well. We are also known to serve corned beef hash.
 
seoulsearch

seoulsearch

OutWrite Trouble
#7
May 23, 2009
16,525
5,461
113
#7
Cameron143 said:
I'm of the opinion that no choice need be made. We have a breakfast dinner every week at my house where not only are bacon and sausage served, but ham as well. We are also known to serve corned beef hash.
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Ah, it's the classic, "In the face of no good choices, don't make a choice -- have it all! And a few other things on the side." :cool:

This definitely gets two big thumbs up!

 
Mem

Mem

Senior Member
#8
Sep 23, 2014
7,163
2,177
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#8
I have an affection for bacon confections.
Candied bacon adds an extra crispness as much as a complimentary flavor.

 
tourist

tourist

Senior Member
#9
Mar 13, 2014
42,598
17,062
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Tennessee
#9
Bacon over sausage, patties over links for sausage. Prefer thick sliced applewood smoked bacon.
 
tourist

tourist

Senior Member
#10
Mar 13, 2014
42,598
17,062
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69
Tennessee
#10
Mem said:
I have an affection for bacon confections.
Candied bacon adds an extra crispness as much as a complimentary flavor.

Click to expand...
How do you make such a concoction? Looks yummy for sure. Gonna try this. For sure. :p
 
tourist

tourist

Senior Member
#11
Mar 13, 2014
42,598
17,062
113
69
Tennessee
#11
Cameron143 said:
I'm of the opinion that no choice need be made. We have a breakfast dinner every week at my house where not only are bacon and sausage served, but ham as well. We are also known to serve corned beef hash.
Click to expand...
I'm down with the corned beef hash too. Love breakfast foods any time of day or night.
 
tourist

tourist

Senior Member
#12
Mar 13, 2014
42,598
17,062
113
69
Tennessee
#12
seoulsearch said:
For some reason, I'm thinking of the word "turkey" as having a verbal offspring with the word "courage."

I'm just picturing someone facing a questionable situation (perhaps involving breakfast meat) and another person goading them like a drill sergeant shouting, "DO YOU HAVE ENOUGH TURKAGE??!! DO YOU?! WELL, DO YOU??!!" :oops:
Click to expand...
Not terribly fond of turkey bacon or sausage. Never have enough bacon though.
 
Lynx

Lynx

Folksy yet erudite
#13
Aug 13, 2014
27,424
9,408
113
#13
Cameron143 said:
I'm of the opinion that no choice need be made. We have a breakfast dinner every week at my house where not only are bacon and sausage served, but ham as well. We are also known to serve corned beef hash.
Click to expand...
Yeah, this.

When my family has a family breakfast we always have multiple meats, plus cheese and eggs, which some might argue counts as a meat. Whatever you prefer, it will probably be on the table.
 
Mem

Mem

Senior Member
#14
Sep 23, 2014
7,163
2,177
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#14
tourist said:
How do you make such a concoction? Looks yummy for sure. Gonna try this. For sure. :p
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Simply cover the bacon, liberally, in brown sugar. I use a mixing bowl and knead the bacon strips into the sugar, or the sugar into the bacon until all the sugar is picked up, so I can add more brown sugar if I notice in bare spots to make sure every inch is covered. I'm not sure if letting it sit until the sugar melts completely into the fat makes any difference but I do that also before laying out the strips over parchment paper (to facilitate removal of the candied bacon from the pan when it hardens once cooled) and bake it at about 350 more or less depending on your availability to watch it closely for the point between the sugar burning too badly and the bacon being adequately dehydrated. If the bacon isn't as crisp as I like, though, I turn them put it back in to bake a little longer. I would provide the recommended time, but I consider that to be determined to taste.
You could use a cooling rack to bake them on for a move even baking (and even easier removal. It makes a mess of the racks make a to clean up, however, but it's only bacon fat and sugar and easily dissolves with a soak.
 
CarriePie

CarriePie

Well-known member
#15
Jan 7, 2024
1,872
1,215
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Oklahoma
#15
I am not a big bacon person. If I eat it, I prefer it to be soft. Anyway, even though I rarely eat bacon I do sometimes use it in recipes.

I am much more of a sausage person. I'll take either patties or links, but I prefer patties.
 
JohnDB

JohnDB

Well-known member
#17
Jan 16, 2021
6,235
2,530
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#17
Sausage?
Fresh ground and made with fresh sage and not that crappy dried stuff or essential oils....both miss the mark on what fresh sage can do for breakfast sausage. So I usually make my own. Usually in 7lb batches at a time.

That McDonald's sausage patties? Did you know that the brown sear marks on them are nothing more but brown food "paint"? Look next time at one and then try to tell me it's food fit for human consumption.

Bacon?
None of that layout stuff so thin you can see light through it even when it's supposedly "thick sliced". I want slab bacon with roughly U-18/lb slices. Then cooked until done which means it's roughly like prosciutto....but thicker. The ends are chewy...middle gets close to crispy. But it can't be that Walmart slab bacon....too "porky" tasting because it wasn't cured and smoked properly. And I'm not sure they even used any spices at all.

Either one or both works....links or patties for the sausage. I usually use skins on my breakfast sausage. But....if links...you can make some that have ginger and apple for a spicey change. Just saying.
 
Subhumanoidal

Subhumanoidal

Well-known member
#19
Sep 17, 2018
4,061
3,175
113
#19
Bacon, soft.
But patties over links.

But most places we've eaten will serve both.
If we make eggs at home we just do bacon with it though.
Sometimes sausage has a bit of spice to it and I have a Very low tolerance for heat. Some I couldn't even eat they were so hot.
Same sometimes happens with pepperoni on pizza. So i don't like ordering pepperoni from places I've not been to. Though I don't really order pepperoni on its own, anyways.
Hmm... now I want pizza for some reason.
 
Cold

Cold

Active member
#20
Apr 18, 2024
536
199
43
#20
Subhumanoidal said:
Bacon, soft.
But patties over links.

But most places we've eaten will serve both.
If we make eggs at home we just do bacon with it though.
Sometimes sausage has a bit of spice to it and I have a Very low tolerance for heat. Some I couldn't even eat they were so hot.
Same sometimes happens with pepperoni on pizza. So i don't like ordering pepperoni from places I've not been to. Though I don't really order pepperoni on its own, anyways.
Hmm... now I want pizza for some reason.
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I've never been a fan of sausage or bacon but nowadays I can tolerate bacon if I order something that has it on it. I used to always ask for no bacon when ordering things that sounded good but now I'll just leave it. I still don't go out of my way to eat bacon though. It's way too salty to me and I've never been a fan of the way pork tastes .That's unfortunate about the spice tolerance. I have an aunt and uncle who both can't tolerate heat. My aunt will feel overwhelmed from just black pepper alone. I love spicy food and am always hoping to find a new super spicy hot sauce in the stores. I also want pizza now, it's so expensive though.
 
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