Sweet Onion Sausage Recipe

The idea of this sausage came about when we had a bumper crop of Walla Walla sweet onions shortly after we moved to Idaho. The rich loamy soil was three feet deep below our cabin and grew some amazing produce. We had cabbage the size of pumpkins and sweet onions as big as soft balls. Our neighbors, Dave and Vicky Sears, made delicious sauerkraut from the cabbage and I began experimenting with sweet onion sausage. Making your own onion sausage is easy if you start with a good sausage recipe. Sweet onions and tart apples set this recipe apart from other onion sausage recipes. For more recipes and info check out the Sausage And Jerky Makers' Bible

4 1/2 lbs pork butt (2.1 kg)
1/2 lb pork back fat (227 g)
2 1/2 tbsp table salt (54.8 g)
1/2 tsp white pepper (1.35 g)
1 tsp garlic powder (3.1 g)
2 1/2 tsp rubbed sage (3.25 g)
1 tbsp onion powder (10.8)
1 1/2 tbsp paprika (10.8 g)
2 tbsp powdered dextrose (17.4 g)
1 bunch fresh parsley, chopped
1 1/2 cups tart apples, chopped (174 g)
2 large sweet onions, diced
1/2 cup ice cold water (118 ml)
32-35mm prepared hog casings

1. Chill pork butt and fat to 34°F (1°C), grind one time through a 1/4” (6mm) plate.
2. Combine ground pork/fat with remaining ingredients in a large bowl; mix well until mixture is sticky and batter like.
3. Taste test by cooking a small thin patty, cool, taste, then add additional seasonings to the meat batter if desired.
4. Stuff the seasoned meat batter into prepared 32-35mm hog casings then twist into 5-6” (13-15 cm) links.
5. To use bulk style, stuff meat batter into poly meat bags or shape the batter mixture into equal size patties.
6. Pan fry, grill, broil or bake fresh sausage at medium heat until it’s brown on the outside and no longer pink inside.*
7. Refrigerate sausage up to 5 days or vacuum seal and freeze up to 6 months.

*The USDA suggests cooking fresh sausage to an internal temperature of 160°F (70°C) when checked with a quick-read thermometer. It takes about 10 seconds for the temperature to be accurately displayed with this unit.

Hunters may use venison in place of the pork butt to produce a very nice sweet onion sausage. Use 75-80% lean venison trim to 25-20% pork fat.

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