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

Are sausage links healthier than bacon?

Breakfast sausage links are a sort of pre-cooked sausage that’s usually made from pork, beef, or a combination of both. They are seasoned with quite lots of spices, together with sage, thyme, and rosemary, and are then shaped into links. Breakfast sausage links are typically grilled or fried before eating.

What are English breakfast sausages made of?

Pork, bread crumbs, salt, black pepper, sage, nutmeg, and allspice.

What is the distinction between sausage and links?

Breakfast sausage links are a sort of sausage produced from floor pork that’s seasoned with salt, pepper, and different spices. They are usually fashioned into small, cylindrical shapes after which cooked by frying, grilling, or baking. Breakfast sausage links are sometimes served with eggs, pancakes, or waffles.

• Links are sometimes made with a coarser grind of meat, leading to a more textured sausage.
• Sausage, on the other hand, is made with a finer grind of meat, resulting in a smoother, extra even texture.

The 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.