Learn how to make natural homemade sausages without the need of preservatives or artificial ingredients. Easy breakfast sausage recipe for those who care!
What Are Breakfast Sausage Links
Why does breakfast sausage taste different?
Breakfast sausage links are a kind of sausage that is typically made with pork, beef, or a combination of each. They are seasoned with a wide range of herbs and spices, which provides them their distinctive taste.
The main distinction between breakfast sausage and other types of sausage is the usage of sage. Sage is a herb that has a slightly sweet and peppery flavor, and it’s what gives breakfast sausage its attribute style.
Breakfast sausage links are usually cooked by frying or grilling. They could be served with a big selection of facet dishes, such as eggs, pancakes, or waffles.
Are sausage links healthier than bacon?
Breakfast sausage links are a sort of processed meat created from ground pork or beef, usually seasoned with salt, pepper, and spices. They are usually shaped into cylindrical links and sold both contemporary or frozen.
Sausage links are usually higher in fat and calories than bacon, but they are also a good source of protein. They are also a good source of nutritional vitamins and minerals, corresponding to iron, zinc, and vitamin B12.
- **Advantages of sausage links over bacon:**
- Higher in protein.
- Good supply of vitamins and minerals.
- **Advantages of bacon over sausage links:**
- Lower in fats and calories.
- Easier to prepare dinner.
- More flavorful.
- More versatile.
Ultimately, the most effective breakfast meat for you is dependent upon your individual dietary wants and preferences.
What are English breakfast sausages made of?
- Pork
- Beef
- Rusk
- Sage
- Thyme
- Other herbs and spices
You can find more Sausage Recipe 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.