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
- Heavy 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!!
If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.
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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