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

What breakfast meat just isn’t processed?

Breakfast sausage can be processed or unprocessed, depending on the elements. Unprocessed breakfast sausage is made with fresh floor meat, usually pork, and spices, whereas processed breakfast sausage contains added preservatives and different components.

Should you eat sausage for breakfast?

Whether or not breakfast sausage is bad for you depends on a quantity of components, together with the sort of sausage, the amount you eat, and your overall well being and dietary wants.

• Type of sausage: Breakfast sausage sometimes comes in two major varieties: pork sausage and turkey sausage. Pork sausage is larger in fats and energy than turkey sausage, however turkey sausage is higher in sodium.
• Amount you eat: The quantity of breakfast sausage you eat can even impact its healthfulness. Eating a small serving (2-3 ounces) of breakfast sausage as part of a balanced breakfast is unlikely to hurt your health. However, consuming large amounts of breakfast sausage frequently can improve your danger of heart disease and other health issues.
• Overall health and dietary wants: If you have certain health situations, similar to heart illness or hypertension, your physician may suggest limiting or avoiding breakfast sausage. Additionally, in case you are following a low-fat or low-sodium diet, breakfast sausage is in all probability not a good choice for you.

Here are some general suggestions for making more healthy decisions about breakfast sausage:

• Choose turkey sausage over pork sausage.
• Limit your serving dimension to 2-3 ounces.
• Pair breakfast sausage with different wholesome breakfast meals, corresponding to fruit, whole-wheat toast, or oatmeal.

Are breakfast sausages processed meat?

Yes, breakfast sausages are processed meat.

• They are sometimes created from ground pork, beef, or poultry that has been combined with spices, salt, and different preservatives.
• This mixture is then stuffed into casings and cooked.
• Breakfast sausages are excessive in saturated fats and sodium, which can enhance your risk of coronary heart disease and stroke.
• They are also a source of nitrites, which have been linked to most cancers.

Sausage Recipe Pork first posted on 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.