There are plenty of serious topics deserving of our attention these days. This isn’t one of them.
Family and friends who have known me for a long time know I possess a particular characteristic. Some might call it a character flaw. I happen to think it’s one of my more endearing qualities.
I have an uncanny ability to debate, some would say argue about things that are completely unimportant and utterly inconsequential. I’ve been doing it since I was a kid. It’s not that I need to be right. I simply enjoy the discussion.
Recently, Brenda found herself on the receiving end of one of those discussions. She had made a wonderful breakfast, and as we sat eating, I asked what seemed to me to be an important question.
What’s the better breakfast meat… bacon or sausage?
Brenda politely entertained the conversation for a few minutes before deciding there were, in fact, more important things to do with her day.
Undeterred, I carried the debate to a few close friends. They also humored me for a while before eventually moving on to more meaningful pursuits.
I, however, have continued to wrestle with this great philosophical dilemma.
Bacon or sausage?
Which is the superior breakfast meat?
There are certainly weightier issues facing the world, but I remember a freshman composition professor once telling our class that if you really wanted to become a better writer, you had to learn to write seriously about an unserious topic.
I don’t know how serious my writing is, but I’ve definitely found my unserious topic. So, let’s make the case.
The Case for Bacon
I’ve long believed bacon may be the closest thing to a perfect food because it appeals to every one of our human senses.
The sound of bacon sizzling in the pan is one of the great sounds in cooking.
The aroma, whether it’s frying or baking, fills the entire house with anticipation.
The sight of perfectly crisp bacon on a plate beside eggs is enough to make you hungry before you’ve even taken a bite.
Then there’s the feel of picking up that perfectly cooked strip between your fingers.
And finally, the taste; salty, smoky, crispy. It is simply magnificent.
Is there a more iconic American breakfast than bacon and eggs?
Bacon presents an awfully strong argument.
The Case for Sausage
But then, there is sausage. Oh, how I love thee.
When pancakes are on the menu, sausage may have the advantage. Links or patties on the plate that you can eat with your fork instead of picking up with your fingers feels like a more refined way to eat breakfast.
French toast? Sausage again. Waffles covered in warm maple syrup? I’ll gladly reach for the sausage links.
There’s just something about the combination of savory sausage and sweet syrup that feels perfectly balanced.
Sausage also rivals bacon in both aroma and flavor while it’s cooking.
And then there’s the trump card, Biscuits -n-Gravy. Notice it’s sausage gravy, not bacon gravy. That fact alone deserves serious consideration.
The Verdict
So where does all of this leave us?
Honestly, I still can’t decide. Bacon is the king of classic breakfasts. Sausage might be the champion of syrup breakfasts. Both have Hall of Fame credentials.
It is important to point out that I realize that none of this actually matters.
Then again, neither does arguing about who the GOAT is in sports. Yet television networks, sports radio hosts, and fans spend countless hours debating whether it’s Jordan or LeBron, Brady or Mahomes, Ruth or Ohtani.
Personally, I find the breakfast debate much more enjoyable.
Fortunately, life doesn’t require us to choose. Some mornings call for bacon. Other mornings demand sausage. And every once in a while, wisdom says to put both on the plate and call it a great day.
So now I put the question to you.
Which team are you on?
Team Bacon or Team Sausage?
Tell me why.
I’d genuinely love to hear your argument.
One final note, if you’re a vegetarian, I say this with all due respect, but you may want to sit this debate out. I simply feel sorry that you’ve been denied one of life’s great breakfast pleasures.
That’s the perspective this week.
Until next Friday,
Chad Tuescher
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