I LOVE sausage, but hate slicing it. I have tried a serrated knife, regular knife, sawing it, slicing it and nothing seemed to work UNTIL I discovered a secret!
One evening I took my sausage out of the freezer, placing it in the refrigerator so it'd be thawed in the morning (we order our pork and beef from a local family that raises them as organically/naturally as possible). The next morning it wasn't totally thawed but I went ahead and sliced it. This partially frozen sausage, still in it's plastic wrapping/packaging, combined with a gently serrated knife made PERFECT slices of sausage and it didn't get all mashed like normal.
So now, if I have sausage already thawed out (as I did this morning, having to use store-bought sausage as we're out of our locally sourced sausage. Sad face.), I pop it into the freezer for about 30 minutes before I am ready to cook it. This gives it just enough time for the fats to slightly freeze, allowing for perfectly sliced sausage patties every time! I go ahead and slice the entire package at this optimum slight-frozen-state. Because they are not frozen solid, the cooking time is about the same except with this uniformity they all cook evenly!
This has been a sausage-for-breakfast game changer for me and I hope you find it helpful, too. Bon apetit !
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