Link Sausage & Eggs Recipe

Cook sausages

Preheat a 12-inch skillet over medium heat. Add 1 tablespoon neutral oil. When oil shimmers, add the 6 link sausages in a single layer with a little space between them. Cook 10–12 minutes, turning frequently so all sides brown evenly and internal temperature reaches 160°F (71°C) for pork or 165°F (74°C) for chicken. If sausages are browning too quickly, lower heat to medium-low and cover for 2–3 minutes to finish cooking through. Transfer sausages to a plate and tent with foil to keep warm.

Prepare eggs

Crack 6 large eggs into a medium mixing bowl. Add 2 tablespoons whole milk, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Whisk until combined and slightly frothy, about 20–30 seconds. This yields fluffier scrambled eggs.

Cook scrambled eggs

Wipe the skillet clean with a paper towel (leave a little residual fat for flavor if desired). Return skillet to low-medium heat and add 2 tablespoons unsalted butter. When butter has melted and begins to foam but not brown, pour in the egg mixture. Let eggs sit undisturbed for 10–15 seconds until edges begin to set. Using a spatula, gently push cooked edges toward the center, tilting the pan to let uncooked egg flow underneath. Continue folding every 10–15 seconds until eggs are softly set but still slightly creamy — about 2–3 minutes total. Remove from heat while slightly underdone; carryover heat will finish them.

Finish & season

Immediately stir in 1 tablespoon finely chopped fresh chives into the eggs. Taste and adjust seasoning with a pinch more salt or pepper if needed. Slice sausages in half crosswise or leave whole based on preference.

Toast 6 English muffins or slices of bread and spread 1 tablespoon butter over them while hot.

Divide scrambled eggs among 6 plates (about 1 egg per serving if serving with full sausages; adjust if you want larger egg portions). Place one sausage (whole or halved) alongside the eggs. Offer hot sauce or ketchup (about 2 teaspoons per plate) as desired.

Serve immediately while eggs are warm and sausages are hot. Leftovers: store sausages and eggs separately in airtight containers in the refrigerator for up to 3 days; reheat sausages in a skillet and eggs gently in a microwave at 50% power or in a skillet over low heat with a splash of milk.