Learn how to make natural homemade sausages without the need of preservatives or artificial ingredients. Easy breakfast sausage recipe for those who care!

Is Breakfast Sausage Bad For You

Can you eat steak every day?

Whether or not you can eat steak every day is determined by your individual circumstances. While steak is a nutritious meals, it is also high in saturated fats and ldl cholesterol. If you have coronary heart illness or high ldl cholesterol, you should discuss to your physician earlier than eating steak every day.

Breakfast sausage is usually high in saturated fats and sodium, which may be harmful to your health if consumed in large quantities. Eating breakfast sausage every day may improve your threat of coronary heart disease and stroke. It is important to restrict your intake of breakfast sausage and choose different healthier breakfast options instead.

How unhealthy are breakfast sausages?

Breakfast sausages are sometimes high in sodium, saturated fat, and ldl cholesterol, which might all contribute to heart disease. They are additionally sometimes processed with nitrites and nitrates, which have been linked to an elevated danger of most cancers.

For these reasons, breakfast sausages are generally not considered a healthy meals choice. It is best to restrict your consumption and select leaner, much less processed breakfast choices as an alternative.

Is breakfast sausage worse than bacon?

Both breakfast sausage and bacon are high in saturated fats and cholesterol, so neither is a wholesome choice. However, breakfast sausage tends to be larger in calories, fat, and sodium than bacon.

You can find the original How To Make Breakfast Sausage and more at SunCakeMom

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.