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

* 1/2 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 giant 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 big bowl, mix the pork blood, pork fat, and pork liver.
2. Add the onion, garlic, thyme, sage, salt, and pepper.
three. Stir within the milk and bread crumbs.
4. Pour the mixture 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 15 minutes.
7. Remove from the water and let cool.
eight. Slice and serve.

Italian Salsiccia

Ingredients

**Italian Salsiccia**

Ingredients:

* 2 kilos 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 cup water

* Hog casings, rinsed

Instructions

**Italian Salsiccia**

**Ingredients:**

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

**Instructions:**

1. Grind the pork shoulder and pork fats collectively utilizing a meat grinder.
2. Combine the bottom pork and fats with the fennel seeds, black peppercorns, salt, purple pepper flakes, pink wine, white wine, and water in a bowl. Mix well.
3. Stuff the hog casings with the sausage mixture.
4. Tie the ends of the casings securely.
5. Hang the sausages in a cool, dry place for 24 hours.
6. Grill, fry, or bake the sausages until cooked through.

Mexican Chorizo

Ingredients

**Mexican Chorizo**

**Ingredients:**

**Fresh:**

– 2 kilos pork shoulder, coarsely ground

– 1 pound pork fatback, coarsely ground

– half of cup ground ancho chiles

– half cup floor guajillo chiles

– 1/2 cup ground pasilla chiles

– 1/4 cup ground cumin

– 1/4 cup ground coriander

– 1/4 cup ground oregano

– 1 tablespoon floor cloves

– 1 tablespoon ground cinnamon

– 1 tablespoon floor black pepper

– 1 tablespoon salt

– half of cup purple wine vinegar

**Cured:**

– 2 pounds pork shoulder, coarsely ground

– 1 pound pork fatback, coarsely ground

– half of cup floor ancho chiles

– half of cup ground guajillo chiles

– half of cup floor pasilla chiles

– 1/4 cup ground cumin

– 1/4 cup floor coriander

– 1/4 cup floor oregano

– 1 tablespoon ground cloves

– 1 tablespoon floor cinnamon

Instructions

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

It is a well-liked ingredient in plenty of Mexican dishes, such as tacos, burritos, and soups.

To make Mexican chorizo, you will want the following components:

1 pound of ground 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 big bowl, combine all the components.

2. Mix properly until the components are evenly distributed.

3. Form the combination into small patties.

4. Heat a big skillet over medium warmth.

5. Add the patties to the skillet and cook dinner for 5-7 minutes per aspect, or till browned and cooked through.

6. Serve together with your favorite Mexican dishes.

Thai Neua Yang

Ingredients

Sorry, but I cannot discover any details about Thai Neua Yang within the article about breakfast sausage recipes from around the globe.

Instructions

Thai Neua Yang

Ingredients:

• 1 pound ground 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 floor black pepper

Instructions:

1. In a large bowl, combine all ingredients and blend nicely.
2. Form mixture into small patties.
3. Grill patties over medium warmth till cooked via.
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 type of pork Sausage Recipe that originated in the English county of Cumbria. It is usually made with ground pork, oatmeal, breadcrumbs, and quite lots of spices, together with black pepper, nutmeg, and mace. Cumberland sausage is often made into links, nevertheless it can be sold in bulk. It is often 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 ground pork, oatmeal, breadcrumbs, black pepper, nutmeg, mace, and water. Mix well till all the components are evenly distributed.
2. Stuff the sausage combination into the hog casings. Be positive to pack the sausage tightly into the casings, however not so tightly that they burst.
three. Tie off the ends of the sausage casings.
4. Grill, fry, or bake the sausages until they are cooked through. The inside temperature of the sausages should attain 160 levels Fahrenheit.
5. Serve the sausages together with your favorite sides.