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
What sausages are breakfast sausages?
**Whole Foods Breakfast Sausages**
- Applegate Farms Sweet Apple & Sage Breakfast Sausage
- Beyond Meat Beyond Breakfast Sausage
- Johnsonville Breakfast Sausage Links
- Jimmy Dean Regular Pork Sausage Links
- Jones Dairy Farm Breakfast Sausage Patties
- Maple Leaf Foods Maple Breakfast Sausage
- Perdue Simply Smart Pork Sausage
- SausageCraft uncured Breakfast Sausage
- Smithfield Breakfast Sausage Links
- Whole Foods 365 Organic Mild Italian Sausage
What is a proper breakfast sausage?
A correct breakfast sausage is a kind of sausage that’s typically made with ground pork, beef, or a combination of each. It is seasoned with a selection of spices, such as sage, thyme, rosemary, and black pepper. Breakfast sausage is often cooked in a skillet until it’s browned and cooked via. It can be served with eggs, pancakes, waffles, or other breakfast foods.
- Ground pork: This is the commonest kind of meat utilized in breakfast sausage. It is relatively lean and has a mild taste.
- Ground beef: This can be utilized to add a richer flavor to breakfast sausage. However, you will need to use a lean floor beef, as an extreme amount of fat can make the sausage greasy.
- Spices: The most typical spices used in breakfast sausage are sage, thyme, rosemary, and black pepper. These spices add a savory taste to the sausage.
Is all breakfast sausage processed meat?
No, not all breakfast sausage is processed meat.
- Processed meats are meats which have been preserved by smoking, curing, salting, or including chemicals.
- Whole Foods breakfast sausage is created from unprocessed, entire muscle meat.
This How To Make Breakfast Sausage 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.