Homemade Breakfast Sausage

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 currently have a little time, I had been searching on the web yesterday. In search of new, fascinating ideas, inspiring dishes that I’ve never tried before, to impress my loved ones with. Hunting for a while yet couldn’t find lots of interesting things. Just before I wanted to give up on it, I ran across this delightful and easy treat simply by luck over Suncakemom. The dessert looked so delightful on its photos, that called for rapid actions.

It had been simple enough to imagine how it is created, how it tastes and just how much my husband is going to enjoy it. Actually, it is quite easy to impress the man in terms of treats. Anyhow, I went to the website and simply used the comprehensive instuctions which were accompanied by superb images of the method. It really makes life quite easy. I can suppose it’s a slight inconvenience to take photographs in the middle of cooking in the kitchen as you may will often have gross hands therefore i highly appreciate the hard work she put in for making this blogpost and recipe conveniently followed.

Having said that I’m encouraged presenting my personal recipes in a similar fashion. Appreciate your the concept.

I had been fine tuning the main recipe create it for the taste of my loved ones. I have to say it was an awesome outcome. They enjoyed the taste, the consistency and loved having a delicacy such as this in the middle of a lively week. They quite simply asked for more, a lot more. So the next occasion I am not going to commit the same mistake. I am likely to double the quantity .

Sausage Recipe Pork was first invented 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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