Green Onion Fresh Sausage
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Regular Contributors Sous Vide Power User last edited by
Does anyone have a good recipe for green onion sausage they would be willing to share. This type sausage is offered in many places in south Louisiana, but I can’t find much information on it. Thanks
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If you’re willing to spend a little money, I bet I know a cookbook you can probably find a recipe in. THE Encyclopedia of Cajun and Creole Cooking
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John Folse most certainly knows what he’s talking about. That book is fantastic, but here’s the recipe he put on his website: http://www.jfolse.com/recipes/meats/pork25.htm
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TexLaw well I guess I should have dug deeper!
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Regular Contributors Sous Vide Power User last edited by
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Chef Out curiosity do you have “Mammie’s Feeding the Flock: A Collection of Family Recipes” by Helen Allison. I heard about it several years back from a customer, he said its the only cookbook anyone needs. It’s by no means an easy book to find, as they are no longer in print.
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TexLaw The ingredient proportions in that recipe seem extreme for such a small amount of meat. I tend to season heavy so of course I can’t wait to try it!
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I just ran it threw Duck Duck and found a ton of recipes. Have a look here: Green Onion Sausage
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Regular Contributors Sous Vide Power User last edited by
Tex_77 I don’s have Mammie’s Feeding the Flock: A Collection of Family Recipes. Ill have to look into it. My go to for Louisiana cooking is The New Orleans Cookbook by Richard Collin and Rima Collin. It is the only cookbook that I know of that if you just follow the recipe it comes out perfect. No modification necessary to make good food. I’ve given many away for gifts over the years
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Regular Contributors Sous Vide Power User last edited by
@Fat-Bob thanks got a great place to start now. I’ll make a batch this weekend.
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Only problem is there are soooo many to chose from. lol
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Joe Hell I’ve never made the stuff, myself, so I can’t comment directly on the recipe. However, I’ve had it many, many times. Yes, it does sound pretty strong, but it also makes sense.
Yeah, I also want to try it!
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TexLaw I just picked up the ingredients from the store so I’ll make a batch this afternoon. I’ll let you know how it goes!
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Joe Hell I look forward to hearing how it goes! We were kicking around the idea of doing some on Saturday.
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Regular Contributors Sous Vide Power User last edited by
Joe Hell I’m looking forward to hearing from you as well. Since you’re doing this tonight, I’ll wait to hear before I start my batch.
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Regular Contributors Sous Vide Power User last edited by
Tex_77 can’t find a trace of Mammie’s Feeding the Flock: A Collection of Family Recipes or her other 2 cookbooks. this will be a rare find indeed. have searches out for it.
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Chef I hear they are extremely difficult to find. The only place i know that have copies are two Universities with Baylor being one of them.
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Chef These turned out great. I didn’t follow the ratios exactly as a “cup” of fresh ingredients are subjective. I seasoned the meat and veggies and ran them through the 7mm plate twice. When cooked they were a bit crumbly for I’m glad I reduced the veggies. These have good heat from the amount of pepper and raw garlic. These are my approximate measurements:
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Regular Contributors Sous Vide Power User last edited by
Joe Hell Thank you so much. I’ll be doing a batch tomorrow. What would you change for the next batch? Also, love the form to keep track of things.
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Joe Hell Thanks Joe but, I don’t think that’s enough to give us all a bite.
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