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
Is breakfast sausage a processed meat?
Yes, breakfast sausage links are thought of a processed meat. Processed meats are meats that have been preserved by smoking, salting, curing, or canning. These processes can help to increase the shelf lifetime of the meat, but they will also add unhealthy elements, such as sodium and preservatives.
Are sausage links more healthy than bacon?
Yes, sausage links are healthier than bacon.
Bacon is excessive in saturated fat and ldl cholesterol, whereas breakfast sausage links are lower in both. Sausage links are also a great supply of protein and iron.
Is sausage and eggs a great protein breakfast?
Yes, sausage and eggs is often a good supply of protein for breakfast. A 3-ounce serving of breakfast sausage links contains about 15 grams of protein, and a 2-egg serving accommodates about 12 grams of protein.
Here are some further dietary advantages of sausage and eggs:
- Sausage is a good supply of iron, zinc, and B nutritional vitamins.
- Eggs are an excellent source of choline, which is essential for mind improvement.
- Sausage and eggs are each comparatively low in energy, making them a good selection for many who are watching their weight.
However, it is very important observe that breakfast sausage is often high in saturated fats. If you’re involved about your cholesterol levels, you might want to restrict your intake of sausage and eggs.
Overall, sausage and eggs is often a good protein breakfast option. However, you will need to average your intake and select leaner sausage choices every time attainable.
More Sausage Recipe Pork like this 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.