Breakfast Sausage

Where spirit meets food

Breakfast Sausage

November 21, 2020 Recipes 0

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 some time, I was looking on the internet yesterday. On the lookout for new, fascinating ideas, inspiring dishes that I’ve never used before, to surprise my family with. Searching for a long time unfortunately could not discover lots of interesting things. Just before I wanted to give up on it, I discovered this yummy and easy dessert by chance. It looked so delicious on its image, it called for prompt action.

It was not so difficult to imagine just how it is made, its taste and just how much my husband might like it. Mind you, it is extremely easy to please the man when it comes to cakes. Yes, I’m a blessed one. Or maybe he is.Anyways, I visited the page: Suncakemom and simply used the detailed instuctions that had been accompanied by impressive pics of the method. It really makes life rather easy. I can imagine that it’s a slight hassle to take pics in the midst of cooking in the kitchen as you may usually have gross hands therefore i sincerely appreciate the effort and time she placed in for making this post and recipe easily implemented.

Having said that I am encouraged presenting my own, personal recipe in the same way. Many thanks for the idea.

I had been tweaking the main recipe to make it for the taste of my family. Need to say it had been a terrific outcome. They loved the taste, the thickness and enjoyed having a delicacy like this during a stressful workweek. They basically asked for more, a lot more. So the next time I am not going to commit the same miscalculation. I’m gonna twin the volume .

This Sausage Recipe Pork was first appeared on 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.