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 surfing on the web the other day. Trying to find fresh, fascinating thoughts, inspirational meals that I’ve never tasted before, to surprise my loved ones with. Looking for a long time yet couldn’t find too many interesting things. Just before I thought to give up on it, I found this yummy and easy treat simply by chance. The dessert seemed so yummy on its image, it called for instant action.

It absolutely was not difficult to imagine how it’s made, its taste and just how much my husband is going to want it. Actually, it is extremely easy to delight him in terms of desserts. Yes, I’m a blessed one. Or perhaps he is.Anyhow, I visited the page: Suncakemom and followed the step by step instuctions that had been accompanied by impressive shots of the task. It really makes life less difficult. I can suppose it is a bit of a inconvenience to take snap shots in the middle of baking in the kitchen because you most often have sticky hands therefore i seriously appreciate the hard work she put in to make this post and recipe easily implemented.

With that said I am encouraged to present my own, personal dishes in the same way. Thanks for the thought.

I had been fine tuning the original recipe to make it for the taste of my loved ones. Need to mention it was an incredible outcome. They prized the taste, the consistency and enjoyed getting a treat like this during a busy workweek. They basically wanted even more, more and more. Thus next time I am not going to commit the same mistake. I’m gonna multiply the volume to get them pleased.

This was inspired by Homemade Sausage Recipe 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.

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