Learn how to make natural homemade sausages without the need of preservatives or artificial ingredients. Easy breakfast sausage recipe for those who care!

Is Breakfast Sausage Bad For You

What breakfast meat just isn’t processed?

Breakfast sausage may be processed or unprocessed, depending on the components. Unprocessed breakfast sausage is made with fresh ground meat, sometimes pork, and spices, whereas processed breakfast sausage contains added preservatives and different ingredients.

Should you eat sausage for breakfast?

Whether or not breakfast sausage is unhealthy for you is dependent upon a number of elements, together with the kind of sausage, the amount you eat, and your total health and dietary wants.

• Type of sausage: Breakfast sausage typically is available in two primary varieties: pork sausage and turkey sausage. Pork sausage is greater in fat and energy than turkey sausage, but turkey sausage is larger in sodium.
• Amount you eat: The amount of breakfast sausage you eat also can influence its healthfulness. Eating a small serving (2-3 ounces) of breakfast sausage as a half of a balanced breakfast is unlikely to hurt your well being. However, consuming massive amounts of breakfast sausage regularly can improve your risk of coronary heart illness and other well being problems.
• Overall well being and dietary wants: If you’ve sure health situations, similar to coronary heart disease or high blood pressure, your doctor could recommend limiting or avoiding breakfast sausage. Additionally, in case you are following a low-fat or low-sodium diet, breakfast sausage will not be a good selection for you.

Here are some basic suggestions for making more healthy selections about breakfast sausage:

• Choose turkey sausage over pork sausage.
• Limit your serving size to 2-3 ounces.
• Pair breakfast sausage with other healthy breakfast meals, such as fruit, whole-wheat toast, or oatmeal.

Are breakfast sausages processed meat?

Yes, breakfast sausages are processed meat.

• They are typically made from ground pork, beef, or poultry that has been combined with spices, salt, and different preservatives.
• This mixture is then stuffed into casings and cooked.
• Breakfast sausages are excessive in saturated fats and sodium, which may enhance your danger of heart illness and stroke.
• They are additionally a source of nitrites, which have been linked to most cancers.

Homemade Sausage Recipe provided 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.