Sage sausage vs regular – an age old debate. But with all the different cultural variations on sausages – and their colloquialisms – things can get confusing fast. So, what are the differences? And, more importantly, what defines a sage sausage?
Rest assured because in this article I’ll cover not only that, but the substitutes you can use for sage sausage, as well as different ways you can cook them! So, read ahead to find out all that you need to know.
Table of Contents
- What Is Sage Sausage?
- What Is Sage Sausage Used For?
- Is Sage Sausage The Same As Breakfast Sausage?
- The History Of Herbal Breakfast Sausages
- What Can I Substitute For Sage Sausage?
- How To Cook Sage Sausage
- Sage Sausage Serving Ideas
- Sage Sausage vs Regular – Is It Italian Or Breakfast After All?
What Is Sage Sausage?
For those unacquainted, sage sausage is a type of sausage typically seasoned with – you guessed it – sage. And sometimes a little nutmeg or thyme too, honestly.
It is a fresh sausage made of pork, and may also be flavored lightly with maple syrup or brown sugar. It is commonly eaten in the United States as a part of certain holidays dishes and some everyday meals.
What Does Sage Sausage Taste Like?
Since sage sausage is made with, well, sage, it’s flavor is greatly influenced by the plant. With an earthy – yet sweet – taste, the sage gives the sausage an undertone reminiscent of mint and pepper. The herbal notes meet in the middle with the caramelization accumulated during cooking to flavor the pork’s milder, fatty taste.
Is Sage Sausage Spicy?
Since the seasonings used in sage sausages are typically quite mild and veer toward the sweeter side, they aren’t considered spicy.
What Is Sage Sausage Used For?
Sage sausage is generally used in American breakfasts – however, it isn’t only a breakfast sausage, and it isn’t the only breakfast sausage!
While sage sausage is most often seen in an American breakfast, you might also spot it on thanksgiving and Christmas!
Is Sage Sausage The Same As Breakfast Sausage?
The term ’breakfast sausage’ or, alternatively, ’country sausage’ refers to any type of sausage typically eaten at breakfast in the United States. While sage sausage itself is a breakfast sausage, not all breakfast sausages are sage sausages.
Overall, there are four main varieties of breakfast sausage. These are the black pepper breakfast sausage, the smokey maple breakfast sausage, the brown sugar breakfast sausage, and the sage sausage of course. Occasionally, Italian sausage is eaten for breakfast too.
Is Sage Sausage Italian Sausage?
It may surprise you to hear that sage sausage is not, in fact, the same as Italian sausage!
Italian sausage – otherwise known as salsiccia – is also a fresh pork sausage, but its generally flavored with fennel rather than sage and thyme. Some might also find it a bit spicy, as red pepper flakes and other hot seasonings may be used in this sausage variety. If you decide to try out some Italian sausage, be sure to store it in the fridge properly as the moisture content can cause it to go bad faster than you might have thought.
The History Of Herbal Breakfast Sausages
In this video by historical food YouTube channel ’Townsends’, a traditional breakfast sausage recipe from the 1800’s is followed by Marie Schultz, a historical re-enactor and enthusiast. Together, channel host John Townsends and Marie go over the traditional methods and techniques for making sausages. On Townsends’ YouTube channel, there’s another historical recipe for herbal sausage, and even a 300 year old sage sausage recipe!
What Can I Substitute For Sage Sausage?
While it’s not the same at all, these caramelized onion sausages (my favorite!) are just as rich in flavor. They don’t exactly replace a sage sausage with a replica, but they tend to work well with foods sage sausage is typically paired with. It also makes an excellent substitute for maple or brown sugar breakfast sausages as it brings that same savory-sweetness.
You can also substitute sage sausage with some regular old black pepper sausage. You can either do this by just using black pepper sausage on its own, or you can reintroduce the sage flavors by frying it with a few finely-chopped leaves.
How To Cook Sage Sausage
Tips And Tricks For Cooking Ready-Made Sausage
There are plenty of different ways to cook sausage, the most common of which is to cook them on the stove. It’s also common to cook sausage in the oven! However, it becomes more difficult to check how done the sausage is, so you should be careful to leave your oven-baked sausage for long enough. If you’re in a pinch, you can use this unconventional microwave sausage method to cook your sausage. If you find your sausage to be a little bit pink inside, check to see if this is okay for the type of sausage you’re making.
How To Make Sage Sausage From Scratch
If you’re interested in making your own homemade sage sausage, I’ve linked this inserted this video here by YouTube channel Binging With Babish.
In this video, Andrew Rea shows us how to make loose (not cased) sage sausage for Thanksgiving stuffing. The timestamp for the sage part of the video is at 7:29.Want to try making a cased version? Check out this video to see how you can stuff sausage casings with Rea’s filling. Just be sure to pick out a good quality sausage stuffer.
Sage Sausage Serving Ideas
Tired of using sage sausage vs regular sausage for the same old meals every time? While these sausages can make a meal distinct and nostalgic, they don’t shouldn’t be reserved for only breakfasts and holidays.
Sage sausages do well in all sorts of meals – but primarily, the rich, hearty kind where each ingredient will compliment it with equal strength. So, here are some meal ideas that do just that!
Best Alternative Foods To Eat With Sage Sausage vs Regular:
1. Ziti Sausage Pasta (Bake)
Sage sausage ziti may be a very different take on the traditional breakfast sausage, but it works! Bake it with some tangy cherry tomatoes and mozzarella (or a substitute) for some extra cheesy goodness. This is also an excellent opportunity to marry the flavors of sage and Italian sausage by using some of both.
2. Sunday Roast
While this may not seem strange to our British readers, it may be novel for any Americans out there! Sunday roast maintains a few of the traditional flavors of the holidays, but it differs in some notable ways.
The rich flavors of this dish are sure to pair well with sage sausage, while not taking the spotlight away from it. Try some adding some Yorkshire pudding toad-in-the-hole with sage sausage to this classic dish.
3. Sausage Meatballs And Chickpeas
To make this recipe, peel your sage sausages out of their casings and continue to follow the sausage meatball recipe. For some Italian flair, add a little olive oil into the mix or while cooking and consider mixing in some spicy Italian sausage for an extra kick of flavor.
Sage Sausage vs Regular – Is It Italian Or Breakfast After All?
When it comes down to it, sage sausage is not the same as Italian sausage, though it is commonly used for breakfasts too. This makes it a breakfast sausage – and thats just one of many! There are four (five, if you count Italian) sausages that are considered to be breakfast or country sausages, each with various differentiations within their own categories.
I hope that this article has helped clear up any misunderstandings about this classic food. I wish you luck in trialling any new sage sausage recipes!
Hi. I am having an issue with an ingredient that I think sticks in my throat and gives me indigestion. Usually after I eaten smoked meat or Italian food, I get this terrible taste and it’s sits in my throat.
I think I am allergic to some seasoning, maybe sage, and now for months for tried to figure it out. I can taste it hours after eating, kinda feels like it is stuck in my throat. Gives me the feeling of indigestion, and nothing I eat like a piece of bread or cracker will make it go away for hours. …but can not figure out what it is. Sometimes i get it with smoked meats, but not reg bbq..sometimes with spegitti, but not with chili. I have a feeling it is an Italian spice, but could be wrong. Thought about garlic, but I have eaten stuff with garlic without a problem. Had the feeling last night after thanksgiving, and would love to know what it is, cuz all that stuff I made. Got a clue? Just wondering. Thank you