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
- 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.
- Heat skillet over low-medium heat and add 1 tablespoon of butter for every 3 eggs.
- 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.
- Pour eggs into skillet and allow 1-2 minutes for eggs to begin cooking.
- Using a rubber spatula, scrape the eggs from edges to center, working your way around the pan.
- 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.
- 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.
- Allow cream to heat with the eggs for about 30 seconds, folding continuously, and then remove from the heat.
- Eggs should be shiny and fluffy.
- 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.
