5 Must-Try Breakfast Sausage Recipes From Around The World

French Boudin Noir

Ingredients

French Boudin Noir

Ingredients:

* 1 pound pork blood

* 1 pound pork fatback, diced

* 1 onion, diced

* 1 carrot, diced

* 1 celery stalk, diced

* 2 cloves garlic, minced

* 1 bay leaf

* 1 thyme sprig

* 1 marjoram sprig

* 1 teaspoon salt

* 1 teaspoon black pepper

* 1/2 cup bread crumbs

* 1/4 cup milk

Instructions

**French Boudin Noir**

**Ingredients:**

• 1 pound pork blood
• 1 pound pork fat
• 1 pound pork liver
• 1 massive onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup milk
• 1/4 cup bread crumbs

**Instructions:**

1. In a large bowl, mix the pork blood, pork fat, and pork liver.
2. Add the onion, garlic, thyme, sage, salt, and pepper.
3. Stir within the milk and bread crumbs.
four. Pour the combination right into a sausage stuffer and fill casings.
5. Tie off the ends of the casings and prick with a fork.
6. Cook the boudin noir in boiling water for 15 minutes.
7. Remove from the water and let cool.
eight. Slice and serve.

Italian Salsiccia

Ingredients

**Italian Salsiccia**

Ingredients:

* 2 kilos pork shoulder, coarsely ground

* 1 pound pork fats, finely diced

* 1 tablespoon fennel seeds

* 1 tablespoon red pepper flakes

* 1 teaspoon black pepper

* 1 teaspoon salt

* 1/2 cup dry red wine

* 1/2 cup water

* Hog casings, rinsed

Instructions

**Italian Salsiccia**

**Ingredients:**

• 2 pounds pork shoulder, ground
• 1 pound pork fat, ground
• 1 tablespoon fennel seeds
• 1 tablespoon black peppercorns
• 1 tablespoon salt
• 1/2 teaspoon red pepper flakes
• 1/4 cup purple wine
• 1/4 cup white wine
• 1/2 cup water
• Hog casings

**Instructions:**

1. Grind the pork shoulder and pork fat collectively using a meat grinder.
2. Combine the ground pork and fat with the fennel seeds, black peppercorns, salt, pink pepper flakes, red wine, white wine, and water in a bowl. Mix well.
three. Stuff the hog casings with the sausage mixture.
4. Tie the ends of the casings securely.
5. Hang the sausages in a cool, dry place for twenty-four hours.
6. Grill, fry, or bake the sausages till cooked via.

Mexican Chorizo

Ingredients

**Mexican Chorizo**

**Ingredients:**

**Fresh:**

– 2 pounds pork shoulder, coarsely ground

– 1 pound pork fatback, coarsely ground

– half of cup floor ancho chiles

– 1/2 cup floor guajillo chiles

– half cup ground pasilla chiles

– 1/4 cup ground cumin

– 1/4 cup ground coriander

– 1/4 cup floor oregano

– 1 tablespoon ground cloves

– 1 tablespoon floor cinnamon

– 1 tablespoon floor black pepper

– 1 tablespoon salt

– half cup red wine vinegar

**Cured:**

– 2 kilos pork shoulder, coarsely ground

– 1 pound pork fatback, coarsely ground

– half of cup ground ancho chiles

– half of cup floor guajillo chiles

– half of cup floor pasilla chiles

– 1/4 cup floor cumin

– 1/4 cup floor coriander

– 1/4 cup ground oregano

– 1 tablespoon floor cloves

– 1 tablespoon ground cinnamon

Instructions

Mexican chorizo is a kind of recent pork sausage that’s sometimes seasoned with chili peppers, garlic, and Mexican oregano.

It is a popular ingredient in many Mexican dishes, similar to tacos, burritos, and soups.

To make Mexican chorizo, you’ll need the following components:

1 pound of ground pork

1 tablespoon of chili powder

1 teaspoon of ground cumin

1 teaspoon of dried Mexican oregano

1 clove of garlic, minced

1/2 teaspoon of salt

1/4 teaspoon of black pepper

Instructions:

1. In a large bowl, combine all of the components.

2. Mix well till the components are evenly distributed.

3. Form the mixture into small patties.

4. Heat a big skillet over medium heat.

5. Add the patties to the skillet and prepare dinner for 5-7 minutes per aspect, or until browned and cooked by way of.

6. Serve together with your favourite Mexican dishes.

Thai Neua Yang

Ingredients

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Instructions

Thai Neua Yang

Ingredients:

• 1 pound floor beef
• 1/2 cup chopped onion
• 1/4 cup chopped cilantro
• 1/4 cup chopped mint
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon floor black pepper

Instructions:

1. In a large bowl, mix all ingredients and mix properly.
2. Form combination into small patties.
3. Grill patties over medium warmth until cooked through.
4. Serve with sticky rice or jasmine rice.

English Cumberland Sausage

Ingredients

Pork shoulder

Pork belly

Rusk

Onion

Spices (coriander, black pepper, nutmeg, cayenne pepper)

Seasoning (salt, sugar)

Instructions

**English Cumberland Sausage**

Cumberland sausage is a kind of pork sausage that originated in the English county of Cumbria. It is usually made with ground pork, oatmeal, breadcrumbs, and a variety of spices, together with black pepper, nutmeg, and mace. Cumberland sausage is often made into links, but it can also be bought in bulk. It is typically cooked by grilling, frying, or baking.

**Ingredients:**

• 1 pound of floor pork
• 1/2 cup of oatmeal
• 1/2 cup of breadcrumbs
• 1 teaspoon of black pepper
• 1/2 teaspoon of nutmeg
• 1/4 teaspoon of mace
• 1/2 cup of water
• Hog casings

**Instructions:**

1. In a large bowl, mix the ground pork, oatmeal, breadcrumbs, black pepper, nutmeg, mace, and water. Mix well till the entire ingredients are evenly distributed.
2. Stuff the sausage combination into the hog casings. Be positive to pack the Sausage Recipe tightly into the casings, however not so tightly that they burst.
three. Tie off the ends of the sausage casings.
four. Grill, fry, or bake the sausages until they are cooked via. The internal temperature of the sausages ought to attain 160 degrees Fahrenheit.
5. Serve the sausages together with your favourite sides.