Homemade 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 some time, I had been surfing on the internet a few days ago. In search of fresh, interesting thoughts, inspirational recipes that I have never tried before, to amaze my loved ones with. Looking for quite some time yet couldn’t find too many interesting things. Just before I wanted to give up on it, I came across this scrumptious and simple dessert simply by chance at Suncakemom. It looked so tempting

on its snapshot, that called for urgent actions.

It had been not so difficult to imagine just how it is created, its taste and just how much my hubby is going to love it. Actually, it is extremely simple to delight him in terms of puddings. Yes, I am a lucky one. Or perhaps he is.Anyhow, I visited the blog and followed the comprehensive instuctions which were coupled with nice pics of the procedure. It just makes life quite easy. I could imagine that it is a bit of a hassle to take snap shots down the middle of cooking in the kitchen as you may most often have gross hands therefore i sincerely appreciate the time and energy she devote for making this blogpost and recipe easily implemented.

With that in mind I’m empowered presenting my very own recipe similarly. Many thanks for the concept.

I had been tweaking the initial mixture create it for the taste of my family. Need to tell you it was an incredible success. They prized the flavour, the consistency and loved getting a treat such as this during a stressful week. They ultimately asked for more, many more. So the next time I’m not going to make the same miscalculation. I am likely to double the volume .

This homemade breakfast sausage is from 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.