Ever hear about the onion sausage from South Carolina? I’ve got to admit, when I first heard about it, I was intrigued!! Talk about an interesting sausage that packs a tremendous amount of flavor!! We recreated this sausage for you today and I was extremely happy with the results. Adding several flavors of onion really boosted the flavor.
Follow basic sausage preparation practices when making this sausage.
- Clean and Sanitize all of your equipment.
- Chill your meat to below 34f or 1c before grinding.
- Mix your very chilled meat (under 34f or 1c), liquid, and seasonings till the mince becomes very tacky.
- Stuff the mince into sausage casings and prick out any air pockets or just make sausage patties.
- Cook till the internal temperature reaches 155F
Here are a few things you might find useful when making sausage
- High Quality Natural Casings (AA Grade)
- Non-Fat Dried Milk
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Sausage Pricker
- Kotai Chef Knife
- Sausage Stuffers
- Meat Grinder
- Meat Mixers
- Stuffing Horn Cleaner
- Butcher Twine & Dispenser
- Small accurate Scale for spices
- Large Capacity Scale (33 pounds)
- Drying rack and tray
- Custom Cutting Board
- Hand Held Vacuum SealerHeavy Duty Kitchen Vacuum Sealer
Enjoy the video and the recipe. If you have any questions, feel free to ask away. If you make this at home, I’d love to hear about how it came out!!
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South Carolina Onion Sausage
Ingredients
- 500 g lean pork
- 400 g pork belly
- 100 g pork back fat
- 16 g kosher salt
- 3 g black pepper
- 1 g red pepper flakes optional
- 2 g minced garlic
- 5 g sugar
- 10 g dried onion flakes
- 100 g sauteed onions
- 100 g caramelized onions
- 100 g ice cold water
- 30 g nonfat dried milk high heat
- 29-32mm hog casings
Instructions
- Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F. (0c-1c)
- cook your onions and place into small bowls. The weight of the onions in the recipe reflects "cooked weight" not raw weight.
- Grind your very chilled meat/fat along with the sauteed and caramelized onions on a medium plate (6mm). Rechill your meat after grinding. You want the temp to be below 34f (1c)
- Mix the chilled meat, spices, and any liquids till it becomes very tacky. If you grab a small handful, it will stick to your hand if you hold your hand upside down.
- Stuff your sausage into it's casing. (I like to refrigerate my sausage overnight but with a fresh sausage it's not necessary.)
- Cook your sausage to an internal of 155f (68c)
Storage Instructions
- Fresh sausages are more perishable than cured sausages. So, refrigerate them and eat them within 1-2 days.
- You can also place these sausages in a vacuum sealed bag and freeze for later.
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Great looking onion sausage it’s going to be my next one I try I’m using a very small grinder 170 lbs an hour #12 also 15 lb dedicated stuffer took these with me to AZ left our bid equipment in SD with my son for the deer and hogs we butcher every fall cut back this year to 4 hogs last year we did 7 makes for a long weekend but look forward to it every year He upgraded to a 30# electrical stuffer this year from watching your tube shows made 300 #s of sausage last year for 7 families with a 15# hand crank new one should greatly speed up the process Really enjoy your shows and look forward to October Sausage Month
Nice!!! I think you’ll enjoy that stuffer!!!! It’ll certainly make things go a bit faster! My electric 25# is my favorite sausage making piece of equipment.
I won’t rate the recipe yet cuz I haven’t made it yet but it will be soon looks great and anything onion is right up my alley. I do have a question,in the trailer for this year’s celebrate sausage there is a clip of some really good looking sausage rolls,is that the bread you sell for sandwiches and sausages at your store and if it is are you going to share it with a few of your closest friends. looking forward to this year thanks for another great video
LOL. I will certainly have that recipe on line! They are great rolls!!
you use the high heat milk as a binder but could you swap out that for potato starch as the binder instead?
yes. use it 1:1
This is a great recipe, made it as noted and smoked on my pellet grill using oak pellets at 200 till done. Family sure enjoyed them!!
I grew up near Rhoten’s Country Store where many believe is the origin of SC onion sausage and have been eating it all my life. The store is still there and still making onion sausage. Onion sausage is sold at most convenience stores and mom & pop country stores around here and I’ve eaten it all my life.
In my sausage making journey, I never really considered SC onion sausage until very recently and the search for a good recipe lead me here. I’ve made this twice now and it is a big hit with my family and friends. I make it exactly like this recipe except the second time I reduced the salt to 1.25% and I stuffed it into 24mm-26mm sheep’s casings. Yes, sheep’s casings are aggravating to use and take patience and practice to master, but we like the smaller profile.
Very cool!! Glad you liked it!