Learn how to make natural homemade sausages without the need of preservatives or artificial ingredients. Easy breakfast sausage recipe for those who care!
What Are Breakfast Sausage Links
What type of sausage is breakfast sausage?
Breakfast sausage links are a sort of pork sausage that is sometimes seasoned with sage, black pepper, and different spices. They are normally formed into links, that are then cooked by frying, grilling, or baking. Breakfast sausage is a well-liked breakfast meat within the United States and Canada, and is often served with eggs, pancakes, or waffles.
What is the distinction between breakfast sausage and common sausage?
Breakfast sausage links are a kind of pork sausage that’s seasoned with sage, black pepper, and other spices. They are typically smaller and fewer fatty than regular sausage links, and they’re usually served as a breakfast meat. Breakfast sausage links can be grilled, fried, or baked, they usually can be used in a variety of dishes, similar to breakfast burritos, omelets, and sandwiches.
What’s one of the best sausage for English breakfast?
Breakfast sausage links are a sort of pork sausage that’s usually made with a blend of floor pork, spices, and herbs. They are normally bought in links and are cooked by frying, grilling, or baking.
- Sweet Italian sausage: This is a gentle sausage with a barely candy taste. It is a good alternative for these who don’t love spicy food.
- Hot Italian sausage: This is a spicy sausage with a kick. It is an efficient alternative for many who like spicy food.
- Bratwurst: This is a German sausage with a savory taste. It is an efficient choice for individuals who like hearty sausages.
- Kielbasa: This is a Polish sausage with a smoky flavor. It is a good alternative for individuals who like smoked sausages.
- Chorizo: This is a Spanish sausage with a spicy taste. It is a good selection for many who like spicy sausages.
Sausage Recipe was first invented 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.