Garlic And Onion Sausage Recipe

We have the Web's most trusted homemade sausage recipes, come learn how to make mouthwatering sausage using your own meat and our garlic and onion sausage recipe. The garlic and onion roll is a stand-alone luncheon meat, especially if you happen to like the flavor of these tubular veggies, but it also makes a terrific sandwich when paired with combinations of other luncheon meats.

4 1/2 lbs beef chuck, marbled (2.1 kg)
1/2 lb fresh beef fat (227 g)
2 1/2 tbsp pickling salt (48.7 g)
1 tsp Prague Powder #1 (5.7 g)
1/2 tsp coriander, ground (0.85 g)
1 1/4 tsp garlic powder (3.88 g)
1 1/4 tsp garlic powder (3.88 g)
1 tbsp white pepper (8.1 g)
2 tbsp paprika (14.4 g)
2 tbsp corn syrup solids (27.6 g)
1/2 cup minced garlic flakes (72 g)
1/2 cup minced onion flakes (72 g)
1 cup non-fat dry milk (94.6 g)*
1 cup ice cold water (236 ml)
3 1/2” (90mm) fibrous casing

1. Chill beef and fat to 34°F (1°C), grind one time through a 3/16” (5 mm) plate.
2. Combine ground meat with remaining ingredients, mix well until mixture is sticky and batter like.
3. Stuff freshly mixed meat batter into fibrous casings
cut into lengths to fit your smoker. Refrigerate overnight to cure.
4. Next day, hang rolls in a preheated 130°F (54°C) smoker, dampers wide open, hold at this temperature for one hour.
5. Add wood chips, close vents, gradually raise
(in half hour increments) smoker temperature to 170°F (77°C).
6. Hold at 170°F (77°C) until rolls reach an internal temperature of 152°F (67°C)*.
7. Upon reaching 152°F (67°C), remove rolls, shower with cold water until internal temperature drops to 110°F (43°C).
8. Hang garlic and onion sausage rolls at room temperature for 1 hour to bloom.
9. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months.

You can reduce the cooking time by removing the product from the smokehouse when it reaches an internal temperature of 125°F (52°C). Submerge in a 170°F (77°C) hot water bath until the internal temperature of the product is 152°F (67°C). Do not allow the water to get hotter than 170°F (77°C).

Hunters may use venison in place of the beef chuck to produce a delicious garlic and onion roll. Use 80-85% lean venison trim to 20-15% beef fat.

*The USDA recommends cooking sausage to an internal temperature of 160°F (71°C).

*You may use soy-protein concentrate in place of non-fat dry milk.

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