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 most recently have a little time, I had been searching on the web yesterday. In search of fresh, exciting thoughts, inspiring dishes that We have never tasted before, to astonish my family with. Hunting for quite some time but could not come across any interesting stuff. Just before I wanted to give up on it, I discovered this yummy and easy treat by luck on Suncakemom. The dessert looked so fabulous on its photos, that required urgent action.

It absolutely was not so difficult to imagine just how it is made, how it tastes and how much boyfriend is going to enjoy it. Mind you, it is rather simple to please him in terms of cakes. Yes, I am a lucky one. Or possibly he is.Anyway, I got into the website and used the step by step instuctions that have been combined with nice photographs of the method. It just makes life faster and easier. I could imagine that it’s a slight hassle to shoot snap shots in the middle of cooking in the kitchen as you most often have gross hands so I seriously appreciate the time and energy she placed in for making this post .

With that in mind I am empowered presenting my very own recipe in the same way. Many thanks for the concept.

I was tweaking the main mixture create it for the taste of my loved ones. I must mention it turned out an incredible outcome. They loved the flavour, the overall look and enjoyed having a treat such as this during a busy workweek. They basically requested even more, many more. Hence the next time I am not going to make the same mistake. I am gonna double the volume to get them delighted.

Sausage Recipe first posted 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.