Green Onion Sausages
I use ramps for this sausage, but you can use any green onion or chive, wild or farmed. See the notes below for making this a Cajun version. If you are new to making sausages, read my tutorial here.
Servings: 20 servings
Equipment
- 1 Meat grinder
- 1 sausage stuffer
- 1 Rack to hang sausages (optional)
Ingredients
- 6 pounds fatty pork shoulder (2.8 kilos)
- 1 1/2 ounces salt (42 grams)
- 2 teaspoons freshly ground black pepper (12 grams)
- 3 1/2 ounces chopped green onions (100 grams)
- 1/2 ounce C-Bind (13 grams) optional
- 1 cup chilled white wine
- hog casings
Instructions
- Optional first step. If you want a better bind on your sausage, cut the meat into chunks that will fit in your grinder, then toss with the salt. Let this sit overnight in the fridge. I highly recommend this step if you are not using the binder.
- Get about 15 feet of hog casings out and soak them in a bowl of warm water.
- Mix the meat, black pepper and chopped green onions together, then grind through a 6 mm die, which is "medium." If your meat isn't too full of connective tissue you should be good with one grind here. This is a rustic sausage. But if you want, you can grind it twice -- just make sure the meat is below 40°F before grinding the second time, and ideally it should be partially frozen.
- When you are ready to link, mix the binder (if using) and the wine in with the meat and mix it well with your hands for about 90 seconds, or until the whole mass can be picked up at once, and you see white streaks on the side of the bowl.
- Stuff your sausage into casings, then twist off into links. (Here is a video on how to do that.) Use a needle to prick any air pockets, and then gently compress the meat in the casings to fill that gap.
- Hang your sausages at least 1 hour, and up to overnight if you can do this at refrigerator temperatures, which is below 40°F. Eat within a week or freeze.
Notes
- If you want to make this a Cajun green onion sausage, try to find a salt-free spice mix or else it will throw your salt levels off. You could assume that the mix equals salt, so use 1 1/2 ounces.
- You can add up to double the amount of chopped green onions. Your call here.
- If you can't use alcohol, use ice water.