Even though the days are growing longer and the month of March begins in just a few days (does Daylight Saving Time start soon? That sunshine poking through the bedroom curtains at 6:30 AM would be much more welcome at the tail-end of the day rather than the beginning), it’s been blustery and cold here in New York City. We’ve been smothered in snow and whipped by the wind, and if I’m going to make it through these final days of winter I need to fortify myself in the morning. And that means eating a hearty breakfast of eggs and sausage.Texans like their breakfast sausage to come in the form of patties, not links (though we seldom say “patty” as it’s just assumed when you have sausage in the morning that’s what it’ll be). And while nothing beats homemade breakfast sausage, in today’s fast-paced world most people buy their breakfast sausage at the store. And if you’re in Texas, you’re buying Owens.
That familiar tube of early-morning carnivorous joy is a staple in most Texans’ households. And since you can’t find it very easily outside the state, it soon becomes one of the things a homesick Texan misses the most.
Sure, Owens doesn’t have a lock on the breakfast-sausage market, but it’s the unique combination of spices and perfect pork-to-fat ratio that fries up probably the most delicious sausage this side of homemade. Trust me, I’ve tried the other brands and their flavor just does not compete.
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