5 Must-Try Breakfast Sausage Recipes From Around The World

French Boudin Noir

Ingredients

French Boudin Noir

Ingredients:

* 1 pound pork blood

* 1 pound pork fatback, diced

* 1 onion, diced

* 1 carrot, diced

* 1 celery stalk, diced

* 2 cloves garlic, minced

* 1 bay leaf

* 1 thyme sprig

* 1 marjoram sprig

* 1 teaspoon salt

* 1 teaspoon black pepper

* half cup bread crumbs

* 1/4 cup milk

Instructions

**French Boudin Noir**

**Ingredients:**

• 1 pound pork blood
• 1 pound pork fat
• 1 pound pork liver
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup milk
• 1/4 cup bread crumbs

**Instructions:**

1. In a large bowl, mix the pork blood, pork fat, and pork liver.
2. Add the onion, garlic, thyme, sage, salt, and pepper.
three. Stir within the milk and bread crumbs.
4. Pour the mixture right into a sausage stuffer and fill casings.
5. Tie off the ends of the casings and prick with a fork.
6. Cook the boudin noir in boiling water for 15 minutes.
7. Remove from the water and let cool.
8. Slice and serve.

Italian Salsiccia

Ingredients

**Italian Salsiccia**

Ingredients:

* 2 pounds pork shoulder, coarsely ground

* 1 pound pork fats, finely diced

* 1 tablespoon fennel seeds

* 1 tablespoon red pepper flakes

* 1 teaspoon black pepper

* 1 teaspoon salt

* 1/2 cup dry pink wine

* half cup water

* Hog casings, rinsed

Instructions

**Italian Salsiccia**

**Ingredients:**

• 2 kilos pork shoulder, ground
• 1 pound pork fats, ground
• 1 tablespoon fennel seeds
• 1 tablespoon black peppercorns
• 1 tablespoon salt
• 1/2 teaspoon pink pepper flakes
• 1/4 cup pink wine
• 1/4 cup white wine
• 1/2 cup water
• Hog casings

**Instructions:**

1. Grind the pork shoulder and pork fats collectively utilizing a meat grinder.
2. Combine the ground pork and fats with the fennel seeds, black peppercorns, salt, red pepper flakes, pink wine, white wine, and water in a bowl. Mix properly.
three. Stuff the hog casings with the sausage combination.
4. Tie the ends of the casings securely.
5. Hang the sausages in a cool, dry place for 24 hours.
6. Grill, fry, or bake the sausages till cooked through.

Mexican Chorizo

Ingredients

**Mexican Chorizo**

**Ingredients:**

**Fresh:**

– 2 pounds pork shoulder, coarsely ground

– 1 pound pork fatback, coarsely ground

– half of cup floor ancho chiles

– half cup ground guajillo chiles

– half of cup floor pasilla chiles

– 1/4 cup ground cumin

– 1/4 cup ground coriander

– 1/4 cup floor oregano

– 1 tablespoon ground cloves

– 1 tablespoon floor cinnamon

– 1 tablespoon ground black pepper

– 1 tablespoon salt

– 1/2 cup pink wine vinegar

**Cured:**

– 2 pounds pork shoulder, coarsely ground

– 1 pound pork fatback, coarsely ground

– half of cup floor ancho chiles

– half of cup ground guajillo chiles

– half cup floor pasilla chiles

– 1/4 cup floor cumin

– 1/4 cup floor coriander

– 1/4 cup ground oregano

– 1 tablespoon floor cloves

– 1 tablespoon ground cinnamon

Instructions

Mexican chorizo is a type of recent pork sausage that’s usually seasoned with chili peppers, garlic, and Mexican oregano.

It is a well-liked ingredient in plenty of Mexican dishes, corresponding to tacos, burritos, and soups.

To make Mexican chorizo, you will need the following elements:

1 pound of ground pork

1 tablespoon of chili powder

1 teaspoon of ground cumin

1 teaspoon of dried Mexican oregano

1 clove of garlic, minced

1/2 teaspoon of salt

1/4 teaspoon of black pepper

Instructions:

1. In a big bowl, mix all of the elements.

2. Mix nicely until the components are evenly distributed.

3. Form the combination into small patties.

4. Heat a large skillet over medium heat.

5. Add the patties to the skillet and cook for 5-7 minutes per facet, or until browned and cooked through.

6. Serve along with your favourite Mexican dishes.

Thai Neua Yang

Ingredients

Sorry, but I can’t discover any information about Thai Neua Yang within the article about Breakfast Sausage Recipe sausage recipes from around the globe.

Instructions

Thai Neua Yang

Ingredients:

• 1 pound ground beef
• 1/2 cup chopped onion
• 1/4 cup chopped cilantro
• 1/4 cup chopped mint
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon floor black pepper

Instructions:

1. In a big bowl, mix all elements and blend nicely.
2. Form combination into small patties.
3. Grill patties over medium heat until cooked through.
4. Serve with sticky rice or jasmine rice.

English Cumberland Sausage

Ingredients

Pork shoulder

Pork belly

Rusk

Onion

Spices (coriander, black pepper, nutmeg, cayenne pepper)

Seasoning (salt, sugar)

Instructions

**English Cumberland Sausage**

Cumberland sausage is a sort of pork sausage that originated within the English county of Cumbria. It is usually made with floor pork, oatmeal, breadcrumbs, and a wide range of spices, together with black pepper, nutmeg, and mace. Cumberland sausage is normally made into links, nevertheless it can additionally be offered in bulk. It is typically cooked by grilling, frying, or baking.

**Ingredients:**

• 1 pound of floor pork
• 1/2 cup of oatmeal
• 1/2 cup of breadcrumbs
• 1 teaspoon of black pepper
• 1/2 teaspoon of nutmeg
• 1/4 teaspoon of mace
• 1/2 cup of water
• Hog casings

**Instructions:**

1. In a big bowl, combine the bottom pork, oatmeal, breadcrumbs, black pepper, nutmeg, mace, and water. Mix properly till all the elements are evenly distributed.
2. Stuff the sausage mixture into the hog casings. Be certain to pack the sausage tightly into the casings, however not so tightly that they burst.
3. Tie off the ends of the sausage casings.
four. Grill, fry, or bake the sausages until they are cooked via. The inner temperature of the sausages should reach a hundred and sixty levels Fahrenheit.
5. Serve the sausages along with your favourite sides.