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

Is breakfast sausage just ground pork?

• **Yes**, breakfast sausage links are sometimes created from ground pork, although they can additionally be made with other meats, corresponding to beef or chicken.
• Breakfast sausage links are seasoned with quite so much of spices, such as sage, thyme, and rosemary.
• They are then formed into links and cooked.
• Breakfast sausage links can be eaten on their very own or used as an ingredient in other dishes, similar to breakfast sandwiches or omelets.

What is the UK equivalent of American breakfast sausage?

Breakfast sausage links are a sort of sausage that’s sometimes created from pork, beef, or a combination of the two. They are seasoned with salt, pepper, and different spices, and are usually shaped into links before being cooked. Breakfast sausage links are a popular breakfast food in the United Kingdom, and are sometimes served with eggs, bacon, and toast. They may additionally be utilized in different dishes, corresponding to casseroles and soups.

Why are sausages referred to as links?

Breakfast sausage links are referred to as links as a result of they are made from a long, steady strand of sausage meat that is twisted right into a link shape.

• The strand of sausage meat is often produced from a combination of ground pork, beef, or veal, and is seasoned with spices and herbs.
• The strand is then twisted into a link shape, which is held collectively by the pure proteins in the meat.
• The links are then cooked, either by grilling, frying, or baking, and served with breakfast gadgets corresponding to eggs, pancakes, or waffles.

For more How To Make Sausage check out 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.