Tag: Sausage Recipe Pork

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 had been browsing on the internet last week. On the lookout for fresh, interesting tips, inspiring dishes that I’ve never used before, to amaze my loved ones with. Looking for quite some time but couldn’t find any interesting things. Just before I wanted to give up on it, I found this delicious and easy treat by accident on Suncakemom. It seemed so mouth-watering on its snapshot, it required rapid actions.

It had been simple enough to imagine how it’s made, how it tastes and just how much my hubby will want it. Mind you, it is quite simple to keep happy him when it comes to cakes. Yes, I’m a lucky one. Or perhaps he is.Anyhow, I got into the blog and then followed the step-by-step instuctions that were coupled with nice photos of the method. It really makes life quite easy. I can suppose it’s a bit of a effort to take photographs in the middle of baking in the kitchen as you usually have gross hands therefore i really appreciate the commitment she put in to make this blogpost .

Having said that I am inspired presenting my very own recipe in a similar fashion. Many thanks for the concept.

I had been fine tuning the main recipe to make it for the taste of my loved ones. I can mention it absolutely was a great success. They enjoyed the flavor, the consistency and loved getting a treat such as this in the midst of a lively workweek. They quite simply requested even more, a lot more. Thus the next occasion I’m not going to make the same mistake. I am gonna double the amount to get them delighted.

This Sausage Recipe Pork was provided to us 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.