Learn how to make natural homemade sausages without the need of preservatives or artificial ingredients. Easy breakfast sausage recipe for those who care!
Breakfast Sausage Links Nutrition
Is link sausage good for you?
No, link sausage just isn’t good for you.
Link sausage is a kind of breakfast sausage that is produced from floor pork, beef, or turkey. It is often seasoned with salt, pepper, and other spices. Link sausage is high in saturated fat, cholesterol, and sodium. It is also an excellent supply of protein, iron, and zinc.
Eating link sausage on a regular basis can enhance your danger of coronary heart disease, stroke, and different well being problems. If you might be looking for a healthy breakfast meat, select leaner choices corresponding to turkey bacon or chicken sausage.
Which is healthier, sausage or ham?
In common, ham is considered healthier than sausage. This is as a outcome of ham is usually lower in saturated fats and calories. For instance, a 3-ounce serving of cooked ham has about a hundred and twenty energy and 5 grams of saturated fat, while a 3-ounce serving of cooked breakfast sausage has about a hundred and eighty energy and 10 grams of saturated fats.
- Saturated fat is a kind of fats that may increase your levels of cholesterol, which might improve your threat of heart illness.
- Ham can be an excellent supply of protein, iron, and zinc.
However, you will want to notice that all processed meats, together with ham and sausage, are linked to an increased risk of certain forms of cancer, such as colon most cancers.
What is a serving size of breakfast sausage?
The serving measurement for breakfast sausage links is typically 2 links.
Thanks to suncakemom for the scrumptious Breakfast Sausage.
Type 1
3.5 lb / 1.6kg Ground meat
1.7 lb / 0.8kg Ground pork belly fat
2 oz / 55g Salt
2 oz / 50g Garlic
1 oz / 30g Paprika
Spices and herbs of choice E.g:
0.2 oz / 5g Hot paprika or chili optional
3 oz / 80g Black pepper optional
3 oz / 80g Cumin ground(optional)
Type 2
3½ lb / 1.6kg Ground meat
14 oz / 0.4kg Ground pork belly fat
1⅝ oz / 46g Salt
¼ oz / 6g Garlic
1 oz / 30g Paprika
Spices and herbs of choice E.g:
⅜ oz / 10g Hot paprika or chili optional
1/16 oz / 2g Black pepper optional
1 oz / 30g Cumin ground(optional)
Instructions
In a big enough bowl mix together all the ingredients. However, some may venture to taste this mixture, it isn’t recommended to eat raw meat.
Pull as much casing onto the tube of the filler as possible.
Tie a knot at the end of the casing and pull tightly to the end.
Make a small hole on top of the casing with a sharp knife that will allow the air getting out when the meat is getting filled.
Fill the filler with meat then put it together and start filling the casing. Make sure the air leaves the inside of the sausage by making more holes if necessary.
Hold down the casing with one hand while continuously pressing the meat out. Holding the casings tighter will result more dense sausages while letting it loose the sausages will be lighter. Too dense filling won’t allow enough room to make the sausages and it may burst. Too light filling will make a sloppy sausage so we have to make just the right density.
Depending of the size of the filler we have to refill the machine until we have meat or casings available. It isn’t recommended to make longer sausages than 3 feet / 90 cm as that would make them pretty uncomfortable to handle.
When the desired length is reached close the end with a knot.
Measure out the desired length then start making the sausage links by holding the bigger part still and rotating the smaller one. This will seal the space between two pieces well enough. Mind to rotate the second link into the opposite direction and then alternating the directions until the end otherwise the sections will open up again.