Licia Bobesha Recipes Sausage Recipe

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 browsing on the web last week. Trying to get new, intriguing tips, inspiring dishes that I’ve never tested before, to impress my loved ones with. Looking for a long time but couldn’t find any interesting stuff. Right before I thought to give up on it, I ran across this delicious and simple dessert simply by chance at Suncakemom. The dessert seemed so delicious on its photo, it called for immediate actions.

It was simple enough to imagine how it is created, its taste and how much my husband will like it. Actually, it is quite easy to impress the guy when it comes to puddings. Anyways, I visited the blog and then used the step by step instuctions which were coupled with wonderful snap shots of the process. It really makes life faster and easier. I can imagine that it is a slight inconvenience to take photographs in the midst of cooking in the kitchen because you will often have gross hands so I pretty appreciate the time and effort she placed in to make this post .

Having said that I am inspired to present my own, personal formulas in a similar fashion. Many thanks the idea.

I was tweaking the main mixture to make it for the taste of my loved ones. I can say it absolutely was a terrific success. They loved the taste, the thickness and enjoyed having a treat such as this in the middle of a busy workweek. They basically demanded more, many more. Thus the next time I am not going to make the same miscalculation. I’m gonna double the quantity .

More homemade sausage Recipe like this on 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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