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Breakfast Sausage Recipe

Learn how to make natural homemade sausages without the need of preservatives or artificial ingredients. Easy breakfast sausage recipe for those who care!

As I recently have some time, I was browsing on the internet a few days ago. Trying to find fresh, intriguing tips, inspiring meals that I’ve never tried before, to treat my family with. Looking for a long time but couldn’t find lots of interesting things. Just before I thought to give up on it, I ran across this delicious and simple dessert by luck at Suncakemom. The dessert looked so delicious on its photos, that called for immediate actions.

It had been easy to imagine just how it is made, how it tastes and just how much my hubby will like it. Mind you, it is quite easy to please the man when it comes to treats. Anyways, I got into the webpage and simply followed the detailed instuctions which were coupled with great snap shots of the process. It really makes life much easier. I could suppose it’s a slight effort to take snap shots in the midst of cooking in the kitchen as you may usually have gross hands thus i sincerely appreciate the hard work she devote to build this blogpost and recipe conveniently implemented.

That being said I am encouraged presenting my personal dishes in a similar way. Many thanks the thought.

I had been tweaking the original recipe create it for the taste of my loved ones. I must mention that it was a great success. They prized the taste, the structure and enjoyed getting a treat such as this in the midst of a lively week. They basically wanted lots more, more and more. Thus the next time I am not going to commit the same miscalculation. I’m gonna twin the amount .

This Homemade Breakfast Sausage post was made possible 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)


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.

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