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

What is a serving dimension of breakfast sausage?

One serving size of breakfast sausage links is 2 links, which provide approximately:

• 120 calories
• 8 grams of fat
• 10 grams of protein
• 2 grams of carbohydrates

What is the healthiest approach to prepare dinner sausage links?

• Baking: This methodology permits excess fat to drip away, leading to fewer calories and fewer fats consumption.
• Air-frying: Similar to baking, air-frying includes circulating scorching air around the sausage links, selling even cooking and lowering fat content.
• Grilling: Grilling imparts a barely smoky flavor and allows for some fat to empty away. Ensure the grill is preheated to prevent sticking.
• Pan-frying: While this methodology is extra conventional, it requires cautious monitoring to avoid overcooking and burning. Use a non-stick skillet and drain excess fat before serving.
• Boiling: Boiling is a more healthy various to frying, because it would not involve including additional fats. However, it can lead to a less flavorful sausage.

Is it okay to eat sausages as quickly as a week?

Sausage links are a preferred breakfast food, especially when paired with eggs and/or pancakes. In phrases of dietary worth, breakfast sausage links are a great supply of protein, with one link containing about 5 grams. Protein is a vital nutrient for sustaining muscle mass and repairing tissues. Sausage is also a great source of iron, which helps pink blood cells carry oxygen throughout the body. However, breakfast sausage links are also high in fat and calories, with one link containing about 15 grams of fats and a hundred and twenty calories.

• High in Protein
• Good Source of Iron
• High in Fat
• High in Calories

Whether or not it is okay to eat sausage links as quickly as every week is decided by several factors, including your general food regimen and well being targets. If you are on a low-fat or low-calorie food regimen, you may want to restrict your intake of sausage links. However, if you are healthy and have a balanced diet, consuming sausage links once a week is unlikely to have any unfavorable results on your health. As with any meals, moderation is key.

For more Sausage Recipe Pork check out 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.