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

Is breakfast sausage just floor pork?

No, breakfast sausage isn’t just ground pork.

While floor pork is a key ingredient in breakfast sausage, it also features a mix of spices and seasonings that give it its attribute taste. These seasonings could differ depending on the area and the manufacturer, however widespread additions include sage, thyme, fennel, nutmeg, and black pepper.

What is the difference between regular sausage and breakfast sausage?

Breakfast sausage is typically made with a blend of floor pork and spices, giving it a savory flavor. It is often seasoned with sage, thyme, and different herbs. Regular sausage, then again, is usually made with floor beef or pork and doesn’t contain as many spices. It is usually seasoned with salt, pepper, and garlic.

What sausage is used for English breakfast?

The breakfast sausage used in an English breakfast is mostly a Cumberland sausage.

This Homemade Sausage Recipe 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.