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

What is the healthiest approach to prepare dinner sausage links?

The healthiest way to cook dinner sausage links is to bake them within the oven. This technique allows the fats to render off, resulting in a lower-fat sausage. To bake sausage links, preheat the oven to 350 degrees Fahrenheit. Place the sausage links on a baking sheet and bake for 15-20 minutes, or till cooked through.

Here are some additional tips for cooking wholesome sausage links:

• Choose lean sausage links. Look for sausage links which are made with a minimal of 90% lean meat.
• Use a nonstick cooking spray. This will assist to prevent the sausage links from sticking to the pan and allow you to cook them with much less fat.
• Drain the fat. After cooking the sausage links, drain off the excess fats before serving.

Is it okay to eat sausages once a week?

Yes, it’s generally okay to eat sausages as soon as per week as a part of a balanced food plan.

Breakfast sausage links typically include protein, fat, and sodium. They can be a good supply of power and might help you feel full.

However, it is necessary to note that sausages can also be excessive in saturated fats and cholesterol. Eating too much saturated fats can enhance your risk of coronary heart disease, and eating an extreme quantity of ldl cholesterol can increase your threat of excessive cholesterol.

If you have any issues about consuming sausages, be sure to talk to your doctor or a registered dietitian.

Is it okay to eat sausage every morning?

No, it is not recommended to eat sausage each morning due to its high fats and sodium content:

• High in saturated fat: Consuming excessive amounts of saturated fat can increase levels of cholesterol, increasing the chance of coronary heart illness.
• High in sodium: A high sodium consumption can contribute to high blood pressure, which is linked to coronary heart issues and stroke.
• Low in important vitamins: Sausage lacks important nutrients corresponding to fiber, nutritional vitamins, and minerals.

This is based on the Sausage Recipe Pork 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.