Sausage Recipe Pork

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 lately have some time, I had been looking on the web the other day. On the lookout for new, interesting tips, inspirational dishes that I’ve never tried before, to astonish my loved ones with. Searching for a while yet couldn’t come across too many interesting stuff. Right before I wanted to give up on it, I stumbled on this tempting and easy dessert by chance over Suncakemom. The dessert seemed so tempting

on its snapshot, that called for urgent action.

It was easy to imagine the way it’s made, its taste and how much my hubby will want it. Actually, it is rather simple to please the man in terms of puddings. Yes, I am a blessed one. Or perhaps he is.Anyways, I visited the webpage and simply followed the step by step instuctions that were coupled with great shots of the procedure. It just makes life faster and easier. I can suppose it’s a bit of a effort to shoot pics down the middle of baking in the kitchen as you ordinarily have sticky hands therefore i sincerely appreciate the time and effort she put in to build this post .

With that in mind I’m encouraged presenting my personal recipe in a similar way. Thanks for the idea.

I was fine tuning the main recipe to make it for the taste of my family. Need to tell you that it was an awesome outcome. They loved the flavour, the consistency and loved getting a delicacy like this during a lively week. They ultimately wanted more, many more. So the next occasion I am not going to make the same miscalculation. I’m likely to double the volume .

Thanks to suncakemom for the toothsome Homemade Breakfast Sausage.

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.