5 Must-Try Breakfast Sausage Recipes From Around The World

French Boudin Noir

Ingredients

French Boudin Noir

Ingredients:

* 1 pound pork blood

* 1 pound pork fatback, diced

* 1 onion, diced

* 1 carrot, diced

* 1 celery stalk, diced

* 2 cloves garlic, minced

* 1 bay leaf

* 1 thyme sprig

* 1 marjoram sprig

* 1 teaspoon salt

* 1 teaspoon black pepper

* half cup bread crumbs

* 1/4 cup milk

Instructions

**French Boudin Noir**

**Ingredients:**

• 1 pound pork blood
• 1 pound pork fat
• 1 pound pork liver
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup milk
• 1/4 cup bread crumbs

**Instructions:**

1. In a large bowl, mix the pork blood, pork fat, and pork liver.
2. Add the onion, garlic, thyme, sage, salt, and pepper.
3. Stir in the milk and bread crumbs.
four. Pour the combination right into a sausage stuffer and fill casings.
5. Tie off the ends of the casings and prick with a fork.
6. Cook the boudin noir in boiling water for quarter-hour.
7. Remove from the water and let cool.
eight. Slice and serve.

Italian Salsiccia

Ingredients

**Italian Salsiccia**

Ingredients:

* 2 pounds pork shoulder, coarsely ground

* 1 pound pork fats, finely diced

* 1 tablespoon fennel seeds

* 1 tablespoon red pepper flakes

* 1 teaspoon black pepper

* 1 teaspoon salt

* half cup dry pink wine

* half of cup water

* Hog casings, rinsed

Instructions

**Italian Salsiccia**

**Ingredients:**

• 2 kilos pork shoulder, ground
• 1 pound pork fats, ground
• 1 tablespoon fennel seeds
• 1 tablespoon black peppercorns
• 1 tablespoon salt
• 1/2 teaspoon purple pepper flakes
• 1/4 cup purple wine
• 1/4 cup white wine
• 1/2 cup water
• Hog casings

**Instructions:**

1. Grind the pork shoulder and pork fat together using a meat grinder.
2. Combine the ground pork and fat with the fennel seeds, black peppercorns, salt, red pepper flakes, red wine, white wine, and water in a bowl. Mix well.
3. Stuff the hog casings with the sausage combination.
four. Tie the ends of the casings securely.
5. Hang the sausages in a cool, dry place for twenty-four hours.
6. Grill, fry, or bake the sausages until cooked via.

Mexican Chorizo

Ingredients

**Mexican Chorizo**

**Ingredients:**

**Fresh:**

– 2 kilos pork shoulder, coarsely ground

– 1 pound pork fatback, coarsely ground

– half cup floor ancho chiles

– half cup ground guajillo chiles

– 1/2 cup ground pasilla chiles

– 1/4 cup floor cumin

– 1/4 cup ground coriander

– 1/4 cup ground oregano

– 1 tablespoon ground cloves

– 1 tablespoon ground cinnamon

– 1 tablespoon floor black pepper

– 1 tablespoon salt

– 1/2 cup red wine vinegar

**Cured:**

– 2 pounds pork shoulder, coarsely ground

– 1 pound pork fatback, coarsely ground

– 1/2 cup ground ancho chiles

– half cup ground guajillo chiles

– 1/2 cup floor pasilla chiles

– 1/4 cup floor cumin

– 1/4 cup ground coriander

– 1/4 cup ground oregano

– 1 tablespoon ground cloves

– 1 tablespoon floor cinnamon

Instructions

Mexican chorizo is a sort of recent pork sausage that is usually seasoned with chili peppers, garlic, and Mexican oregano.

It is a popular ingredient in lots of Mexican dishes, such as tacos, burritos, and soups.

To make Mexican chorizo, you will want the next elements:

1 pound of floor pork

1 tablespoon of chili powder

1 teaspoon of ground cumin

1 teaspoon of dried Mexican oregano

1 clove of garlic, minced

1/2 teaspoon of salt

1/4 teaspoon of black pepper

Instructions:

1. In a large bowl, combine all of the elements.

2. Mix well till the elements are evenly distributed.

3. Form the mixture into small patties.

4. Heat a big skillet over medium warmth.

5. Add the patties to the skillet and prepare dinner for 5-7 minutes per facet, or until browned and cooked by way of.

6. Serve with your favourite Mexican dishes.

Thai Neua Yang

Ingredients

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Instructions

Thai Neua Yang

Ingredients:

• 1 pound floor beef
• 1/2 cup chopped onion
• 1/4 cup chopped cilantro
• 1/4 cup chopped mint
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon ground black pepper

Instructions:

1. In a large bowl, combine all elements and blend well.
2. Form combination into small patties.
3. Grill patties over medium heat until cooked through.
4. Serve with sticky rice or jasmine rice.

English Cumberland Sausage

Ingredients

Pork shoulder

Pork belly

Rusk

Onion

Spices (coriander, black pepper, nutmeg, cayenne pepper)

Seasoning (salt, sugar)

Instructions

**English Cumberland Sausage**

Cumberland sausage is a kind of pork sausage that originated in the English county of Cumbria. It is usually made with ground pork, oatmeal, breadcrumbs, and a selection of spices, including black pepper, nutmeg, and mace. Cumberland sausage is often made into links, nevertheless it may additionally be offered in bulk. It is usually cooked by grilling, frying, or baking.

**Ingredients:**

• 1 pound of floor pork
• 1/2 cup of oatmeal
• 1/2 cup of breadcrumbs
• 1 teaspoon of black pepper
• 1/2 teaspoon of nutmeg
• 1/4 teaspoon of mace
• 1/2 cup of water
• Hog casings

**Instructions:**

1. In a large bowl, combine the bottom pork, oatmeal, breadcrumbs, black pepper, nutmeg, mace, and water. Mix properly until the entire ingredients are evenly distributed.
2. Stuff the sausage combination into the hog casings. Be sure to pack the sausage tightly into the casings, but not so tightly that they burst.
three. Tie off the ends of the sausage casings.
four. Grill, fry, or bake the sausages till they are cooked through. The inner temperature of the sausages should attain 160 degrees Fahrenheit.
5. Serve the sausages with your favorite sides.