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 Whole Foods
Why is breakfast sausage known as sausage?
The term “sausage” is derived from the Latin word “salsus” or “salsicia,” which means “salted meat.” Historically, sausages have been made by preserving meat with salt, which helped to prevent spoilage. Breakfast sausage is a type of sausage that is usually made with floor pork, salt, and spices, and is usually served at breakfast. The time period “breakfast sausage” is used to distinguish this sort of sausage from different kinds of sausage, corresponding to Italian sausage or chorizo.
Here are a number of the reasons why breakfast sausage is called sausage:
- It is made with salted meat.
- It is a type of sausage.
- It is typically served at breakfast.
Is breakfast sausage simply ground pork?
No, breakfast sausage is not only floor pork.
- Breakfast sausage typically incorporates other components similar to salt, pepper, spices, and herbs.
- It can also contain different kinds of meat, such as beef or veal.
- Breakfast sausage is often seasoned and cooked in one other way than ground pork.
Is breakfast sausage more healthy than bacon?
In basic, breakfast sausage just isn’t healthier than bacon. While breakfast sausage may have slightly lower fat content material than bacon, it typically incorporates extra sodium and saturated fat. Additionally, breakfast sausage usually contains fillers such as bread crumbs or cereal, which can increase the carbohydrate content material.
However, the dietary content material of breakfast sausage can vary relying on the particular model and kind. Some breakfast sausages are made with leaner meats and comprise much less sodium and saturated fat than others. If you’re looking for a healthier breakfast sausage, remember to read the nutrition label carefully before purchasing.
How To Make Sausage 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.