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

Is link sausage good for you?

No, link sausage is not good for you.

Link sausage is a sort of breakfast sausage that’s created from floor pork, beef, or turkey. It is often seasoned with salt, pepper, and different spices. Link sausage is excessive in saturated fats, cholesterol, and sodium. It can be an excellent source of protein, iron, and zinc.

Eating link sausage regularly can increase your danger of heart disease, stroke, and other health problems. If you would possibly be looking for a wholesome breakfast meat, select leaner choices corresponding to turkey bacon or chicken sausage.

Which is more healthy, sausage or ham?

In common, ham is considered more healthy than sausage. This is as a outcome of ham is often lower in saturated fat and energy. For example, a 3-ounce serving of cooked ham has about a hundred and twenty calories and 5 grams of saturated fats, while a 3-ounce serving of cooked breakfast sausage has about 180 calories and 10 grams of saturated fat.

• Saturated fats is a kind of fat that may elevate your levels of cholesterol, which can enhance your threat of heart disease.
• Ham is also a great source of protein, iron, and zinc.

However, it could be very important observe that every one processed meats, together with ham and sausage, are linked to an elevated risk of sure forms of most cancers, similar to colon cancer.

What is a serving size of breakfast sausage?

The serving dimension for breakfast sausage links is often 2 links.

Thanks for SunCakeMom who made the Breakfast Sausage Recipe a reaility

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.