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 healthiest sausage you can eat?
* **Johnsonville Breakfast Sausage Links**: With only 90 calories and 6 grams of fat per link, Johnsonville Breakfast Sausage Links are a fantastic selection for these in search of a healthy breakfast sausage. They are also an excellent supply of protein, with 7 grams per link.
* **Jimmy Dean Fully Cooked Pork Sausage Links**: These sausage links are made with 100% pork and have solely 80 calories and 5 grams of fat per link. They are additionally an excellent source of protein, with 6 grams per link.
* **Hillshire Farm Smoked Sausage Links**: These sausage links are made with smoked pork and have solely 70 energy and 4 grams of fat per link. They are additionally a good source of protein, with 5 grams per link.
Can you eat sausage and bacon everyday?
No, it is not beneficial to eat sausage and bacon every single day due to their high saturated fat and sodium content material.
- Saturated fat: Sausage and bacon are both high in saturated fats, which might raise cholesterol levels and enhance the danger of coronary heart disease.
- Sodium: Sausage and bacon are additionally excessive in sodium, which might contribute to hypertension.
A healthy breakfast should embrace a variety of nutrient-rich meals, corresponding to fruits, greens, complete grains, and lean protein.
Are breakfast sausages healthy?
Breakfast sausages are usually not thought-about wholesome due to their excessive content of:
- Saturated fat
- Sodium
- Calories
However, there are some more healthy choices out there which would possibly be made with leaner meats and fewer sodium.
This Breakfast Sausage Recipe is from 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.