# Links or Patties? **URL:** \ **Category:** Cafe Society\ **Created:** [August 31, 2016, 1:36am UTC](https://boards.straightdope.com/t/links-or-patties/764528 "2016-08-31T01:36:21Z")\ **Posts on this page:** 11\ **Page:** 3
**Author:** ![salinqmind](https://avatars.discourse-cdn.com/v4/letter/s/3ec8ea/32.png) [@salinqmind](https://boards.straightdope.com/u/salinqmind)\ **Post date:** [September 1, 2016, 2:23pm UTC](https://boards.straightdope.com/t/links-or-patties/764528/41 "2016-09-01T14:23:45Z")
Either is fine with me. I remember breakfast sausage in a cloth roll from my childhood - slice and cook, it was so good! - so maybe patties have the edge. I buy locally made little links with a casing, but sometimes the casing is kind of split and loose, so I peel it off when its halfway cooked. The link retains its shape as it’s nearly done. ---
**Author:** ![DCnDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dcndc/32/2842_2.png) [@DCnDC](https://boards.straightdope.com/u/DCnDC)\ **Post date:** [September 1, 2016, 2:55pm UTC](https://boards.straightdope.com/t/links-or-patties/764528/42 "2016-09-01T14:55:33Z")
Links. > [@appleaday](#): > > Links. Unless, of course, we’re making a breakfast sandwich. I make breakfast sandwiches with links. Four maple sausage links between a slice of American cheese and a fried egg, on an English muffin. When the cheese melts it kind of mortars the links to the muffin and each other. ---
**Author:** ![BubbaDog](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bubbadog/32/333_2.png) [@BubbaDog](https://boards.straightdope.com/u/BubbaDog)\ **Post date:** [September 1, 2016, 3:26pm UTC](https://boards.straightdope.com/t/links-or-patties/764528/43 "2016-09-01T15:26:14Z")
> [@gnoitall](#): > > Bulk breakfast sausage is easier yet. Don’t ruin perfectly-good preformed sausage to unform it! > > As to links v. patties: both, if the right ones prepared well. Neither, if the wrong sausages or ruined in the cooking. > > The best link sausages I ever had were in military food services (“chow hall”). Natural casing, browned all over, exceptional snap and awesome flavor. But that was decades ago now, so who knows about now? > > And concur with other comments upthread about patties being crisp-browned on the surfaces and still tender and flavorful in the middle. It takes attention and care to do that well, but so completely worth it. Actually, I go through the process of taking the bulk, forming it into patties, cooking, then use SOME of the patties to crumble into the omelette. That way I have sausage in my omelette AND some patties on the side. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [September 1, 2016, 3:40pm UTC](https://boards.straightdope.com/t/links-or-patties/764528/44 "2016-09-01T15:40:38Z")
> [@Clothahump](#): > > Yes. With bacon on the side. Wrap links in bacon, then butter them. ---
**Author:** ![gnoitall](https://avatars.discourse-cdn.com/v4/letter/g/bb73d2/32.png) [@gnoitall](https://boards.straightdope.com/u/gnoitall)\ **Post date:** [September 1, 2016, 3:59pm UTC](https://boards.straightdope.com/t/links-or-patties/764528/45 "2016-09-01T15:59:59Z")
> [@TriPolar](#): > > Wrap links in bacon, then butter them. And then wrap with slices of griddled ham. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [September 1, 2016, 4:15pm UTC](https://boards.straightdope.com/t/links-or-patties/764528/46 "2016-09-01T16:15:18Z")
> [@gnoitall](#): > > And then wrap with slices of griddled ham. Then batter them and deep fry 'em. ---
**Author:** ![El\_Kabong](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/el_kabong/32/496_2.png) [@El\_Kabong](https://boards.straightdope.com/u/El_Kabong)\ **Post date:** [September 1, 2016, 4:54pm UTC](https://boards.straightdope.com/t/links-or-patties/764528/47 "2016-09-01T16:54:35Z")
Links, especially when having them with pancakes. ---
**Author:** ![aruvqan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aruvqan/32/2891_2.png) [@aruvqan](https://boards.straightdope.com/u/aruvqan)\ **Post date:** [September 2, 2016, 2:43am UTC](https://boards.straightdope.com/t/links-or-patties/764528/48 "2016-09-02T02:43:12Z")
> [@gnoitall](#): > > Bulk breakfast sausage is easier yet. Don’t ruin perfectly-good preformed sausage to unform it! > > As to links v. patties: both, if the right ones prepared well. Neither, if the wrong sausages or ruined in the cooking. > > The best link sausages I ever had were in military food services (“chow hall”). Natural casing, browned all over, exceptional snap and awesome flavor. But that was decades ago now, so who knows about now? > > And concur with other comments upthread about patties being crisp-browned on the surfaces and still tender and flavorful in the middle. It takes attention and care to do that well, but so completely worth it. This 😃 We buy and keep in the freezer all 3 forms of assorted sausage - they each have their uses. Since we get our meat at an actual butcher shop, I can get the same meat blend in bulk, patty or sausage [and specify natural or synthetic casings] Our normal load-out is 5 pounds each bulk, patty and link in half pound packages of spicy and mild Italian, breakfast and I have them whip me up a 10 pound batch of weisswurst every 4 or 5 months. ---
**Author:** ![Elendil\_s\_Heir](https://avatars.discourse-cdn.com/v4/letter/e/7cd45c/32.png) [@Elendil\_s\_Heir](https://boards.straightdope.com/u/Elendil_s_Heir)\ **Post date:** [September 2, 2016, 3:46am UTC](https://boards.straightdope.com/t/links-or-patties/764528/49 "2016-09-02T03:46:35Z")
> [@Clothahump](#): > > Yes. With bacon on the side. > [@TriPolar](#): > > Wrap links in bacon, then butter them. > [@gnoitall](#): > > And then wrap with slices of griddled ham. > [@pulykamell](#): > > Then batter them and deep fry 'em. “I’ll take ‘My First Three Heart Attacks’ for $200, please, Alex…” ---
**Author:** ![Quimby](https://avatars.discourse-cdn.com/v4/letter/q/22d042/32.png) [@Quimby](https://boards.straightdope.com/u/Quimby)\ **Post date:** [September 2, 2016, 4:00am UTC](https://boards.straightdope.com/t/links-or-patties/764528/50 "2016-09-02T04:00:22Z")
Put me down for one of each. ---
**Author:** ![appleaday](https://avatars.discourse-cdn.com/v4/letter/a/41988e/32.png) [@appleaday](https://boards.straightdope.com/u/appleaday)\ **Post date:** [September 2, 2016, 5:20am UTC](https://boards.straightdope.com/t/links-or-patties/764528/51 "2016-09-02T05:20:14Z")
> [@DCnDC](#): > > Links. > > I make breakfast sandwiches with links. Four maple sausage links between a slice of American cheese and a fried egg, on an English muffin. When the cheese melts it kind of mortars the links to the muffin and each other. Sounds delicious. Certainly better than that flax cereal I had this morning. [Previous page](https://boards.straightdope.com/t/links-or-patties/764528.md?page=2)