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 currently have some time, I had been looking on the web a few days ago. In need of new, challenging ideas, inspiring recipes that I have never used before, to treat my family with. Searching for a while but couldn’t discover lots of interesting things. Right before I wanted to give up on it, I found this delicious and easy dessert by chance. It seemed so yummy on its photos, that required fast actions.

It absolutely was not so difficult to imagine the way it’s created, its taste and just how much my hubby will probably want it. Mind you, it is rather simple to impress the man when it comes to desserts. Anyhow, I got into the site: Suncakemom and then followed the step by step instuctions that were coupled with wonderful snap shots of the process. It just makes life quite easy. I can imagine that it is a slight hassle to shoot snap shots down the middle of cooking in the kitchen because you typically have sticky hands thus i really appreciate the time and effort she put in to build this blogpost .

That being said I am empowered presenting my own, personal formulas in a similar fashion. Thanks for the concept.

I was fine tuning the initial recipe create it for the taste of my family. I have to tell you it was a great outcome. They enjoyed the taste, the structure and loved getting a delicacy like this during a stressful workweek. They ultimately requested lots more, a lot more. Thus the next occasion I’m not going to make the same miscalculation. I am gonna multiply the amount to get them delighted.

This Homemade Sausage Recipe 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.

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