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 the difference between sausage and links?
Sausage is a sort of ground meat that’s usually seasoned with salt, pepper, and different spices. It could be created from pork, beef, or veal, and is usually used in breakfast dishes similar to biscuits and gravy, or in sandwiches.
Links are a selected kind of sausage that is made into an extended, thin shape. They are typically made from pork, and are sometimes seasoned with sage, garlic, and different spices.
The primary difference between sausage and links is their shape. Sausage is usually ground and shaped into patties or balls, while links are made into a long, skinny shape.
In terms of vitamin, sausage and links are very related. They are each high in protein and fats, and are an excellent supply of iron and zinc.
How a lot vitamin is in breakfast turkey sausage links?
- Calories: 120
- Fat: 4 grams
- Protein: 12 grams
- Carbohydrates: 9 grams
- Fiber: 0 grams
- Sugar: 4 grams
- Sodium: 720 milligrams
- Potassium: 270 milligrams
- Vitamin D: 0 IU
- Calcium: 2% DV
- Iron: 10% DV
What two meals can you not eat for breakfast?
Breakfast sausage links are a traditional breakfast food, but they aren’t the healthiest choice. They are high in energy and fat, and so they comprise a lot of saturated fats. This type of fat can raise your cholesterol levels and enhance your danger of coronary heart disease. Breakfast sausage links also contain lots of sodium, which can increase your blood pressure.
If you are in search of a healthier breakfast option, there are many different foods that you could select from. Some good decisions embody oatmeal, yogurt, fruit, and whole-wheat toast. These foods are all low in energy and fat, and they’re excessive in fiber. Fiber can help you feel full and happy, and it may possibly additionally help to lower your cholesterol levels.
Breakfast Sausage Recipe was first invented by 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.