Sausages are a favorite breakfast meat. Fresh uncured sausage links can be pan fried, broiled or simmered. Sausage patties can be pan fried, broiled or steamed; they can be simmered too, but they tend to crumble in water. To pan fry links, start with a cold pan but add about 2 tablespoons water for a small links. Cover the pan, and cook over low heat for 5 to 6 minutes; by this time the water will have turned to steam, and the sausages will be thoroughly heated and partially cooked. Remove the cover, and brown the links on all sides, completing the cooking. The steaming step helps keep the meat juicy.

Sausage links are sometimes parboiled to release excess fat. However, if you have small, high quality sausages and enough time, simply move them back and forth in the frying pan until they are cooked and browned on all sides.

Do not prick pork sausage links, this releases too much juice and fat, and with the fat goes part of the flavor. On the other hand, it is useful to prick beef sausages before cooking, because they are packed in heavier casings than pork sausages are. Another trick with beef sausages is to press them down as they cook, to bring more of the surface in contact with the hot pan; their thicker casings make them a little slower to cook.

To simmer, drop sausage links into boiling water; as soon as the water comes to the boil again, reduce the heat, and keep it at a steady simmer. Thin links will be done in 5 to 6 minutes, thicker links in about 10 minutes. Of course, this method will not brown the sausage.

To pan fry patties, follow the same process as for links, or substitute about 1 ½ tablespoons of oil for the water, and cook uncovered; this method is similar to pan broiling. Be sure to turn the patties so that each side is well browned, using a spatula or pancake turner to keep the patties from breaking.

Sausage meat pressed into rolls or blocks can be sliced and treated like patties, and they are not as likely to fall apart in pan cooking.

Brown and serve sausages are, of course, much quicker than regular sausages to prepare, and they are good in emergencies.

Other good breakfast meats are chipped beef; sliced ham, cold or sautéed; veal or lamb kidneys, broiled or sautéed; and chicken livers prepared in a variety of ways. But no matter which you choose, sausage is the all time favorite.