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

Is 2 sausages a day too much?

• Yes, 2 sausages a day could additionally be an extreme amount of.

Can you eat steak each day?

Breakfast sausage is usually high in saturated fat and ldl cholesterol, which might enhance your risk of heart disease. It can be excessive in sodium, which might increase your blood strain. Additionally, breakfast sausage typically accommodates preservatives and other unhealthy components.

While it’s unlikely that eating breakfast sausage every day will cause quick harm, it’s not a wholesome alternative for regular consumption. If you get pleasure from breakfast sausage, attempt to restrict your consumption to some times per thirty days.

How unhealthy are breakfast sausages?

Breakfast sausages are generally considered to be unhealthy due to their excessive content material of saturated fat, ldl cholesterol, and sodium.

Specifically:

• Saturated Fat: Breakfast sausages are a significant supply of saturated fats, which might increase cholesterol levels and contribute to coronary heart illness.
• Cholesterol: Breakfast sausages are also excessive in ldl cholesterol, which can additional increase cholesterol levels and lift the risk of heart illness.
• Sodium: Breakfast sausages are sometimes high in sodium, which may contribute to high blood pressure.

Additionally, breakfast sausages are often processed and comprise preservatives and different unhealthy elements.

This is based on the How To Make Sausage 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.