The Best Ways to Cook Sausage and Eggs

For more than 130 years, Jones Dairy Farm has been making all natural breakfast sausage based on our original family recipe. Although there’s nothing better than a big breakfast on a lazy weekend morning, sometimes you’re also looking for a convenient and tasty breakfast option on busy weekdays too.

Chef Kate Konen demonstrates her favorite ways to perfectly cook Jones Golden Brown Sausage links and patties like a pro. Besides being all natural with no artificial additives or preservatives, Jones Golden Brown Sausages are fully cooked, making preparation a breeze – whether you pan fry on the stove, microwave or use an air fryer.  

The Best Ways to Cook Sausage

Technique: Air Fryer

Instructions: Cook from frozen at 375°F for 8 minutes.

Ideal For: Small batches and sausage that’s crispy on the outside and juicy on the inside.

Technique: Microwave

Instructions: Cook from frozen on a paper towel at 50% power for 1-2 minutes. For poultry varieties, Chef Kate recommends wetting the paper towel.

Ideal For: Busy mornings when time is scarce.

Technique: Pan Fry

Instructions: Cook from frozen over medium heat, turning occasionally for about 8 minutes. For poultry varieties, add 2 tablespoons of water and cook for 4 minutes.

Ideal For: Larger volume and cooking for your personal preference for crispiness.

Since sausage and eggs are a classic breakfast combo, Chef Kate also shares the best way to make the perfect scrambled eggs.

Chef Kate’s Tips for the Best Scrambled Eggs

1. Crack eggs into a bowl (2-3 eggs per person)
   • Tip – Always crack eggs on a flat surface. Cracking on the edge of a bowl can force shell pieces into the egg.
2. Heat skillet over low-medium heat and add 1 tablespoon of butter for every 3 eggs.
3. While butter is melting, whisk eggs vigorously for about a minute.
   • Tip – Whisking quickly will incorporate air and volume to ensure your eggs will be fluffy.
4. Pour eggs into skillet and allow 1-2 minutes for eggs to begin cooking.
5. Using a rubber spatula, scrape the eggs from edges to center, working your way around the pan.
6. Continue doing this and have patience!
   • Tip – Cooking at a low temperature will ensure the eggs remain a silky texture.
   • Tip – Cooking at a high temperature will make your eggs taste “eggy” and heavy.
7. When eggs appear cooked (they have a large curd) but still slightly glossy, drizzle 1 tablespoon of heavy cream and mix.
   • Substitution – any type of milk can be used instead of heavy cream.
8. Allow cream to heat with the eggs for about 30 seconds, folding continuously, and then remove from the heat.
9. Eggs should be shiny and fluffy.
10. Season with salt and pepper to taste.
    • Tip – always season at the end. If you add salt while cooking, the salt will draw moisture out of the eggs and is more likely to make them dry.

Watch Chef Kate’s “How to Cook Sausage & Eggs Like a Pro” segment