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
Why are British sausages so good?
There are a number of reasons why British breakfast sausages are thought of to be of high of the range:
- High meat content material: British breakfast sausages typically have a high percentage of meat, usually around 80-90%, which provides them a substantial and satisfying texture.
- Quality elements: British sausages are made with high-quality pork or beef, which contributes to their rich flavor and agency consistency.
- Traditional recipes: British breakfast sausages have been made for centuries, and lots of butchers and manufacturers have perfected their recipes over generations, resulting in a range of distinctive and scrumptious flavors.
- Versatile: British breakfast sausages can be cooked in various methods, corresponding to grilling, frying, or baking, which makes them a convenient and adaptable ingredient for breakfast.
Why do Brits call sausages bangers?
There are several theories about why Brits name sausages “bangers”:
- The sausages was of poor quality and would often burst (“bang”) when cooked.
- The sausages had been sometimes filled with gunpowder, which might explode when cooked.
- The sausages had been used as weapons in fights, and the noise they made when hitting someone was like a “bang”.
Why is breakfast sausage referred to as sausage?
Breakfast sausage is called sausage because it is a sort of sausage that is typically eaten for breakfast.
This Sausage Recipe Pork 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.