Cajun Green Onion Sausage?
- Thread starter diggingdogfarm
- Start date
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jaxrmrjmr
Smoking Fanatic
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.
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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.
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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.
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squirejoe
Newbie
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
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!
chefbowpro
Newbie
- Jun 8, 2014
- 14
- 11
Ever try using venison in the recipe? I love mine and mix fresh fennel in there too sometimes. Great flavors!
jaxrmrjmr
Smoking Fanatic
Well, thanks. I was waiting for someone to show up and tell me how to do it right.
s24smoove
Fire Starter
- Jun 12, 2014
- 56
- 10
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.
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.
jaxrmrjmr
Smoking Fanatic
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.
I know this is an old thread, but this recipe is legit...
This is very representative of what you will find in the small country stores that make their own sausages up and down the river between Baton Rouge and New Orleans. It is a very simple country fresh green onion sausage.
This is very representative of what you will find in the small country stores that make their own sausages up and down the river between Baton Rouge and New Orleans. It is a very simple country fresh green onion sausage.
Last edited:
Thanks for the recipe IDS, is it typical to measure in fluid ounces? Never heard of such a thing.
jbellard
Smoking Fanatic
Martin,
You should check out chef John folse for that kind of sausage recipe. I’m not at home or I’d look myself.
He’s got quite a few great recipes.
You should check out chef John folse for that kind of sausage recipe. I’m not at home or I’d look myself.
He’s got quite a few great recipes.
Chef John Folse grew up in the same town as my family. He does have a green onion fresh sausage recipe, it is in his wild game cookbook. It is very close to the recipe in the above youtube. More BP, less cayenne....little more garlic....
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