or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Cajun Green Onion Sausage?
New Posts  All Forums:Forum Nav:

Cajun Green Onion Sausage? - Page 2

post #21 of 28
I have made both of these. They are both good.
post #22 of 28

Took a few ideas from each of the recipes listed.  I used a 4-1 pork to beef ratio, but next time I will leave the beef out all together.

 

Green Onion Sausage

 

5 lbs pork (looking for 80/20 or 75/25)

1 ½ - 2 cups green onions - thinly sliced

1 ½ Tbsp sea salt (or a mix of MSG and salt)

1 Tbsp black pepper

2 tsp onion powder

2 tsp marjoram (mine was a little old, so maybe start at 1 tsp)

1 Tbsp sugar

½ tsp ground thyme

5 tsp cajun seasoning (not something salty like Tony’s)

½ cup dried milk powder

1 Tbsp dried parsley (fresh equivalent is better)

3-5 cloves of garlic crushed

¾ - 1 cup of water (or buttermilk for a different flavor)

 

Stuff in standard sized hog casings. Grill. Enjoy.

post #23 of 28

Posting this here for everyone's enjoyment and my future reference.

 

 

  • 3 1/2 - 4 pound pork butt
  • 1/2 bunch green onion greens, chopped
  • 1 medium head garlic, minced
  • 1/2 medium yellow onion, chopped
  • 1 cup fresh parsley, minced
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon smoked sweet paprika
  • 1/4 teaspoon cinnamon
  • 2 tablespoons kosher salt
  • 2 teaspoon fresh ground black pepper

 

Cut pork butt into strips that will fit into your grinder.

 

Mix the rest of the ingredients, except the green onion, and toss with the pork and refrigerate for at least 2 hours.

 

Grind using medium grind plate and then mix in the green onion

 

Stuff, smoke and enjoy!

post #24 of 28
Ever try using venison in the recipe? I love mine and mix fresh fennel in there too sometimes. Great flavors!
post #25 of 28

fennel and fresh onion go very well together.

 

my approach to this green onion cajun would be salt the onion, add an additional white onion, small amount of thyme, a bit of crushed red pepper, stuff it, grill some while ur smokin some, cold beer.

post #26 of 28
Quote:
Originally Posted by S24smoove View Post
 

fennel and fresh onion go very well together.

 

my approach to this green onion cajun would be salt the onion, add an additional white onion, small amount of thyme, a bit of crushed red pepper, stuff it, grill some while ur smokin some, cold beer.


Well, thanks.  I was waiting for someone to show up and tell me how to do it right. 

post #27 of 28

to quantify this, i would start w/ 6 pounds, the reason being, you can scale 6.25 to12.5 to 25 to 50, w/ some minor tweeks, scaling is not strictly additive, anyhow

 

2oz salt, 6.25 lb shoulder, 2 bunches of onions, or just eye it up, .25 oz crushed red, pinch of thyme, about 20 oz h2o, if you want it cannot hurt to chop up some garlic and throw it in, 1 medium to large onion, i would food process the white onion to a pulp, do a super coarse grind, unless urn doin patties. this combination is difficult to mess up, the trick w/ this is the bitterness of the onion greens, that's why add an extra white onion, sugar content.

post #28 of 28

Processing a white onion would probably be better than the onion powder I used due to moisture content.  Pork fat must be getting really popular as my butts don't even come with that big layer of goodness anymore.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Cajun Green Onion Sausage?