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 sausage and eggs a great protein breakfast?
Yes, sausage and eggs could be a good protein breakfast.
- A 3-ounce serving of breakfast sausage links has about thirteen grams of protein.
- A 1-ounce serving of scrambled eggs has about 6 grams of protein.
So, a breakfast of 3 ounces of sausage and a pair of ounces of eggs would have about 22 grams of protein.
This is an effective amount of protein to begin your day, as it can help you really feel full and glad and give you the energy you should get through your morning.
Is link sausage good for you?
Link sausage is a well-liked breakfast meals, however is it good for you? The answer is: it relies upon.
Nutritional Value of Breakfast Sausage Links
- Calories: 110
- Fat: 9 grams
- Protein: 10 grams
- Carbohydrates: 1 gram
- Sodium: 370 milligrams
As you presumably can see, breakfast sausage links are a good supply of protein and fat. However, they are additionally excessive in sodium. If you are watching your sodium intake, you may wish to limit your consumption of breakfast sausage links.
Health Benefits of Breakfast Sausage Links
- Breakfast sausage links are a good supply of protein, which is crucial for building and repairing tissues.
- Breakfast sausage links are additionally an excellent supply of fat, which is important for hormone manufacturing and cell operate.
- Breakfast sausage links include some vitamins and minerals, such as iron, zinc, and vitamin B12.
Health Concerns about Breakfast Sausage Links
- Breakfast sausage links are excessive in saturated fats, which may increase cholesterol levels and improve the risk of heart illness.
- Breakfast sausage links are additionally excessive in sodium, which can elevate blood pressure and enhance the chance of stroke.
- Breakfast sausage links are sometimes made with processed meats, which have been linked to an elevated threat of most cancers.
- Calories: Sausage (3oz) – 250; Ham (3oz) – 160
- Fat: Sausage – 20g (12g saturated); Ham – 5g (2g saturated)
- Cholesterol: Sausage – 65mg; Ham – 70mg
- Protein: Sausage – 15g; Ham – 25g
- Sodium: Sausage – 700mg; Ham – 1150mg
- Iron: Sausage – 2mg; Ham – 1mg
Overall, breakfast sausage links usually are not a healthy food choice. They are excessive in saturated fat, sodium, and processed meats, all of which have been linked to an increased threat of continual ailments. If you’re on the lookout for a wholesome breakfast choice, choose one thing else.
Which is more healthy, sausage or ham?
**Nutritional Comparison of Breakfast Sausage Links and Ham**
Conclusion: Ham is generally more healthy due to lower calorie, fats, and sodium content, in addition to greater protein content.
However, it is essential to note that the dietary worth can vary relying on the precise model and preparation methods.
This 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.