The Absolute Best Pork For Your Sausage, Egg, And Cheese

Go to your local McDonald's during breakfast, and study the menu very carefully. Then, drive over to Burger King and do the same thing. Despite a few differences here and there, chances are you've noticed that both menus share more than one similarity, including a common breakfast delight: a sausage, egg, and cheese sandwich. What is it about this storied combination that makes it so popular?

According to Amber Sutherland-Namako of Thrillist, the SEC is superior to a bacon, egg, and cheese sandwich because it's ingredients' flat shape mean you get all the flavors in one bite, and without "strips of bacon sliding all over the place," it's easier to enjoy on the go. Perhaps another reason why the SEC sandwich is so acclaimed is because it's pretty cheap and easy to make. As long as you know to work a toaster and flip a couple of sausage patties, it doesn't take much effort to assemble a quick and hearty breakfast sandwich.

Of course, as with any type of sandwich, there are bound to be variations. Pillsbury, naturally, suggests using biscuits instead of English muffins, while some advocate for putting fruit jelly onto the meaty, cheesy delight. But what if you want to go the extra mile and make your own sausage patties at home? Which kind of pork is best for that savory, greasy flavor experience we know and love?

You'll need to look at two main factors when selecting the right sausage for your breakfast sandwich: fat content and texture. According to Today, the best kind of ground pork will have 30% fat. Most pre-packaged ground pork is around 20% fat and "is typically finely ground, which results in a gummy sausage mixture," the outlet warns. Instead, it's best to go to your local butcher and ask for "coarsely ground pork" with a 30% fat content. Not only will this give you the most tender, best flavored sausage patty out there, but it will also leave your pan with the perfect amount of leftover fat to fry your eggs. 

If you're looking for a quick sausage patty recipe, Kate Shungu of Mashed has an easy method that includes fennel seeds, fresh sage, paprika, and brown sugar. After forming your patties to the same size and shape of your bread of choice (a biscuit, bagel, or English muffin, perhaps?), fry one up for your weekday breakfast, then keep the leftovers in the fridge for four to five days. Your weekend-worthy breakfast sandwich will be ready in no time.