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 two foods are you capable to not eat for breakfast?

Dinner and dessert

Is breakfast sausage a processed meat?

Yes, breakfast sausage links are thought-about a processed meat.

Processed meats are meats that have been preserved by including salt, smoking, curing, or canning.

Processed meats are typically excessive in saturated fats and sodium, and have been linked to an increased threat of coronary heart illness, stroke, and cancer.

Are sausage links healthier than bacon?

Sausage links are typically leaner than bacon, meaning they have less fat and calories. For instance, a 3-ounce serving of cooked breakfast sausage links has about one hundred fifty energy and 10 grams of fats, while the identical serving of bacon has about 200 energy and 15 grams of fat.

Sausage links also have extra protein than bacon. A 3-ounce serving of cooked breakfast sausage links has about 15 grams of protein, while the identical serving of bacon has about 10 grams of protein.

However, it is important to note that not all sausage links are created equal. Some manufacturers could add more fat, calories, or sodium to their merchandise, so it is important to learn the diet labels fastidiously before making a buy order.

Overall, sausage links are a more healthy choice than bacon, however it’s essential to choose on leaner manufacturers and limit your consumption to keep away from consuming too much fat and calories.

This Breakfast Sausage Recipe was first published on 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.