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South Carolina Onion Sausage

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.
  1. Clean and Sanitize all of your equipment.
  2. Chill your meat to below 34f or 1c before grinding.
  3. Mix your very chilled meat (under 34f or 1c), liquid, and seasonings till the mince becomes very tacky.
  4. Stuff the mince into sausage casings and prick out any air pockets or just make sausage patties.
  5. Cook till the internal temperature reaches 155F

Here are a few things you might find useful when making sausage

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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Print Recipe
5 from 4 votes

South Carolina Onion Sausage

A regional sausage with a delightful onion flavor
Prep Time20 minutes
Cook Time5 minutes
1 day
Total Time1 day 25 minutes
How much do you want to make? 1000 grams



  • 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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7 thoughts on “South Carolina Onion Sausage”

  1. 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

    1. 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.

  2. 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

  3. 5 stars
    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!!

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