Homemade Breakfast Sausages

Sausages are fun to make and delicious to eat. These breakfast sausages are no exception. With the right equipment you can make them yourself. These are made a little differently, with natural hog casings, and therefore the links are short to be somewhat equivalent to the thinner breakfast sausages sold in grocery stores. I go light on the seasoning, but feel free to spice these up to your satisfaction.
You can see the recipe on my web site:
www.white-trash-cooking.com/r...
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[@onesixfive]

nothing like breakfast for dinner. i never thought you only had one plate - im sure you have many, many plates but i must admit i like seeing this one, as i have seen it so many times before, it is reassuring somehow. the world may change, things come and go - but dennis will continue to eat off his 'modern art' plate. these short and squat sausages are adorable. great work my friend.

[@MobileHomeGourmet]

I'm glad you like the plate, Eric. I get lazy some times and I don't feel like looking for a different plate. And I'm glad you approve of the shortie sausages. They work well. Thanks, Eric. -Dennis

[@madamem7856]

Good idea Dennis to just use the regular casings & make shorter sausages! 👍

[@MobileHomeGourmet]

Thanks Mea. It works. I think the sausages look a little more interesting too. -Dennis

[@JordanPhegley]

Great to see you again my friend!

[@MobileHomeGourmet]

Thanks Jordan. Thanks for the visit. -Dennis

[@cory8791]

I just start with the med plate then no need to grind twice! Great vid! thanks for posting!

[@MobileHomeGourmet]

I agree. It was an experiment, but I won't use the small plate next time. I didn't care for the texture. Thanks for the comment. --Dennis

[@nancymandle5215]

hi, dennis!!!! Just wanted to compliment you on your amazing tomato plant success and that lovely photo you included in today’s blog. I also tried growing tomato plants in pots many years ago but had dismal results. Maybe my pot was too small. Would you be willing to tell your readers again the size of the pot you are using? Armed with all your helpful blog hints these many weeks recently maybe i should try again next year. Thank you so much for another interesting blog today.

[@MobileHomeGourmet]

Thanks again Nancy. I just wrote Wednesday's blog, covering a lot of what I learned about growing tomatoes. I think it was Sir Isaac Newton who said, "If I have seen a little further it is by standing on the shoulders of giants." I still research KZbin and other sources to learn how to be a better gardener. -Dennis

[@jamesgoacher1606]

I am glad you had a couple of slip ups. Chipolata sausage are thin sausages which I prefer in a fried breakfast.

[@MobileHomeGourmet]

I try to occasionally include a mistake in my videos because I think it's good to show I'm not perfect. It might encourage others. Thanks for the positive comment. -Dennis

[@ThePattycake144]

This looks delicious!

[@MobileHomeGourmet]

Thanks. It was! -Dennis

[@juliewoods6534]

I have been making link sausage for over 10 years. The price of casings has skyrocketed over the past few years. I would bite the bullet and use the sheep casings as I like that size. I soak my casings overnight and the casing will slide on easier if you have just a bit of sausage sticking out of the tube. Doing that also forces out the unwanted air. Dude cook the eggs in that sausage grease.

[@babasheeny3634]

You make EVERYTHING look sooo delish, Dennis! Ty for your videos. How do u feel about starting breakfast sausages simmering in a bit of water, till half done?

[@MobileHomeGourmet]

Thanks for the comment. I like to gently simmer sausages that have a delicate casing that tends to break easily. -Dennis

[@babasheeny3634]

@@MobileHomeGourmet thx!

[@LIVEINPEACE2023]

👍 😋

[@MobileHomeGourmet]

Thanks for the positive response. --Dennis

[@larrywarner9314]

I use LEM company casings , they have sheep casings I think I paid like $13 and the entire pack does 25 lbs of meat

[@MobileHomeGourmet]

Thanks Larry. I'll check that out. -Dennis

[@larrywarner9314]

@@MobileHomeGourmet call them and they'll send you a free catolog

[@turtlehopper81]

looks great as always! have a couple of questions. what does the mag do to the sausage? if we wanted to make sample sausage like we find in the stores, do you think it's maple syrup or maple sugar? would I just follow your recipe and just add the maple syrup/sugar or do you think there's other things I would need to adjust?

[@MobileHomeGourmet]

Thanks for the questions Trent. MSG is a flavor enhancer. It's supposedly the purest form of umami and it exists in many foods, like tomatoes. If I understand correctly, it's sort of like a stimulant, like salt, that increases the flavor experience. As for maple syrup in sausages, I never tried that. I want to read some package contents to see if they use a maple flavor extract (similar to vanilla extract) or the real syrup or sugar. -Dennis

[@turtlehopper81]

@@MobileHomeGourmet can't wait to. make some sausages. I'll have to buy some msg