Ernie last edited by
Anyone have a good recipe for onion sausage? I want to make some with just pork.
@Ernie I don’t have a particular recipe but I did make brats with ‘The Sausage King of Walla Walla’ using Walla Walla Sweet Onion juice. He was a notorious sausage maker in my area and only made one type…Sweet Onion. For small batches he would grate or mince the onions fine and squeeze out the excess water and use that for flavoring. Larger batches he would source the liquid from processors.
I would suggest using one of the Excalibur brat seasonings as a base and play around with the juice.
Ernie last edited by
There was a venison processor up in Newberry SC that made an excellent onion sausage with venison. My oldest daughter and son in law lived there for a few years and had some made by him.
I may just have to play with it and find out for myself
@Ernie There are many of the Excalibur seasonings I would try for an onion sausage. Caramelized onion of any type would be fantastic in breakfast sausage!
@Ernie I just made Blood Sausage and we shot a Meatgistics University Specialty Sausage: 104 Blood Sausage video and article about it and we used the Swiss brat seasoning and added a lot of caramelized/sauteed onions. That is probably my favorite bratwurst seasoning to add onions too, it works really well.
@Tex_77 That’s a tasty piece of meat! It looks like great results @PapaSop It’s amazing how many obscure cuts of beef that were once ground for burger are now choice cuts. I think we can both thank and curse at the millennial food movement on that one! Lol. If we dive into bbq history, brisket is perhaps the best example of a ‘throw away’ but now it’s a most cherished cut!
@PapaSop They don’t need a marinade, but I’m sure it didn’t hurt anything. It’s basically a steak that is cut out of the shoulder/chuck. It has became pretty well know due to marketing efforts through the beef check off. They use to be dirt cheap about 10 years ago, now they can go for about the same price of a ribeye.
Looks like your end product was pretty tasty!
Never tried this before. Trip to Wally world looking for sale on pork butt. Seen one of these. Looked nicely marbled but had no clue. Quick Google told me it’s flavor full but needs to be marinated.
Went with first hit I had. Marinade looked good.
Olive oil, basil, rosemary, garlic, thyme, garlic, salt, pepper and some Cabernet.
Vacuumed marinated in fridge for half hour while prepping the grill.
Did a direct sear on these for 1 1/2 min both sides. Then inderect till 125. Pulled, covered in foil, rested for about ten minutes.
This was incredibly flavorful, moist and tender.