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 recently have some time, I was searching on the web yesterday. Looking to find new, interesting thoughts, inspiring dishes that I have never tried before, to delight my loved ones with. Looking for a long time yet couldn’t come across any interesting things. Just before I wanted to give up on it, I stumbled on this tempting and easy dessert simply by chance. The dessert seemed so yummy on its photos, it required quick action.

It had been not so difficult to imagine how it is made, its taste and how much my husband will love it. Mind you, it is extremely easy to impress him when it comes to cakes. Yes, I’m a blessed one. Or perhaps he is.Anyways, I visited the page: Suncakemom and simply used the step-by-step instuctions that were combined with impressive pictures of the task. It really makes life faster and easier. I could suppose it is a slight inconvenience to take pics in the middle of baking in the kitchen because you ordinarily have gross hands therefore i highly appreciate the time and energy she devote for making this blogpost and recipe conveniently implemented.

With that in mind I’m inspired to present my very own dishes in the same way. Appreciate your the thought.

I had been tweaking the original formula create it for the taste of my loved ones. I’ve got to tell you it was an incredible outcome. They enjoyed the flavour, the consistency and enjoyed getting a delicacy such as this in the middle of a busy week. They basically requested more, more and more. Thus the next occasion I am not going to commit the same miscalculation. I’m going to double the volume .

This was inspired by How To Make Sausage 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.