Learn how to make natural homemade sausages without the need of preservatives or artificial ingredients. Easy breakfast sausage recipe for those who care!
Is Breakfast Sausage Bad For You
What’s more healthy, bacon or turkey sausage?
Turkey sausage is generally thought of more healthy than bacon as a outcome of its lower fats and calorie content material.
- Per serving, turkey sausage typically accommodates about 100-150 energy and 5-10 grams of fat, while bacon contains around 150-200 energy and 15-20 grams of fats.
- Turkey sausage is also a great source of lean protein, offering round 10-15 grams per serving. Bacon can be an excellent source of protein however incorporates more saturated fats than turkey sausage.
- Additionally, turkey sausage typically incorporates less sodium than bacon, making it a better choice for people watching their sodium intake.
Is breakfast sausage a processed meat?
Yes, breakfast sausage is a processed meat, meaning it has been preserved by smoking, curing, salting, or drying to enhance its taste and shelf life.
Processed meats have been linked to an increased danger of continual diseases such as heart illness, stroke, sort 2 diabetes, and sure kinds of cancer, including colorectal and stomach most cancers.
What is probably the most unhealthy breakfast meat?
- Breakfast sausage is high in saturated fat and cholesterol
- It has been linked to coronary heart illness and stroke
- It can be a processed meat, which has been linked to cancer
- For a more healthy breakfast, select lean protein sources similar to eggs, yogurt, or oatmeal
This was made possible through SunCakeMom who provided the original homemade sausage recipe.
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.