Green Onion Fresh Sausage
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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.
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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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.
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:
Better Living Through BBQ!
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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:
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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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:
Joe Hell Thanks Joe but, I don’t think that’s enough to give us all a bite.
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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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Chef the only thing I might change is to add a bit of crushed red pepper…these were spicy but I like hot. Perhaps 10-20 grams. Overall I’d say this is a pretty solid recipe though.
Joe Hell thanks again. I’ll be starting this first thing tomorrow - with the added heat, I live it hot as well.
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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:
Joe Hell Thanks a bunch!
I’m not going to make those after all (just different plans), but I will make them soon. It might be next on my list, in fact. When I do, I’ll weigh the veggies just to get some idea of scalability.
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Joe Hell Thanks a bunch!
I’m not going to make those after all (just different plans), but I will make them soon. It might be next on my list, in fact. When I do, I’ll weigh the veggies just to get some idea of scalability.
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Well, I made my batch, and this recipe is a keeper. I did add a little more crushed red pepper and additional green onion. Everyone really like it. Now I need to make a batch of red beans and rice along with some corn bread to really test it out. Anyone else who might try this sausage, please update us on any modifications you did and your results. Thanks
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Well, I made my batch, and this recipe is a keeper. I did add a little more crushed red pepper and additional green onion. Everyone really like it. Now I need to make a batch of red beans and rice along with some corn bread to really test it out. Anyone else who might try this sausage, please update us on any modifications you did and your results. Thanks
Chef I had to go in to the shop today to finish up on a batch of Chicken and Pork Toulouse sausages for a local French restaurant. They are a 50/50 blend of chicken thigh and pork with garlic, nutmeg, black pepper and dry white wine stuffed in lamb casing. I’ll post a recipe in the next few days.
I meant to grab some of the Chaurice but forgot. I’ve only had it in a sample patty. I’m sure it’s better grilled. We sold through the majority of it on Friday so I’m sure we will be making it again. We are closed until next Friday so we all took home a couple of bags of meat so I’ve got plenty for friends and family.
I also had my best daily sausage sales this week with 148 Lbs on Friday with 80 of that being our Walla Walla Sweet Onion. My previous best day was 98. We did 327 in the last 4 days which is far higher than our normal 5 day week. Not too shabby for a small shop with an 11 lb stuffer!
Better Living Through BBQ!
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Chef I had to go in to the shop today to finish up on a batch of Chicken and Pork Toulouse sausages for a local French restaurant. They are a 50/50 blend of chicken thigh and pork with garlic, nutmeg, black pepper and dry white wine stuffed in lamb casing. I’ll post a recipe in the next few days.
I meant to grab some of the Chaurice but forgot. I’ve only had it in a sample patty. I’m sure it’s better grilled. We sold through the majority of it on Friday so I’m sure we will be making it again. We are closed until next Friday so we all took home a couple of bags of meat so I’ve got plenty for friends and family.
I also had my best daily sausage sales this week with 148 Lbs on Friday with 80 of that being our Walla Walla Sweet Onion. My previous best day was 98. We did 327 in the last 4 days which is far higher than our normal 5 day week. Not too shabby for a small shop with an 11 lb stuffer!
Joe Hell Wow! Congratulations!
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Chef I had to go in to the shop today to finish up on a batch of Chicken and Pork Toulouse sausages for a local French restaurant. They are a 50/50 blend of chicken thigh and pork with garlic, nutmeg, black pepper and dry white wine stuffed in lamb casing. I’ll post a recipe in the next few days.
I meant to grab some of the Chaurice but forgot. I’ve only had it in a sample patty. I’m sure it’s better grilled. We sold through the majority of it on Friday so I’m sure we will be making it again. We are closed until next Friday so we all took home a couple of bags of meat so I’ve got plenty for friends and family.
I also had my best daily sausage sales this week with 148 Lbs on Friday with 80 of that being our Walla Walla Sweet Onion. My previous best day was 98. We did 327 in the last 4 days which is far higher than our normal 5 day week. Not too shabby for a small shop with an 11 lb stuffer!
Joe Hell that’s extraordinary looking forward to your recipes
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That is a lot of grinding
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YooperDog That’s a lot of refilling the stuffer!
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Chef I had to go in to the shop today to finish up on a batch of Chicken and Pork Toulouse sausages for a local French restaurant. They are a 50/50 blend of chicken thigh and pork with garlic, nutmeg, black pepper and dry white wine stuffed in lamb casing. I’ll post a recipe in the next few days.
I meant to grab some of the Chaurice but forgot. I’ve only had it in a sample patty. I’m sure it’s better grilled. We sold through the majority of it on Friday so I’m sure we will be making it again. We are closed until next Friday so we all took home a couple of bags of meat so I’ve got plenty for friends and family.
I also had my best daily sausage sales this week with 148 Lbs on Friday with 80 of that being our Walla Walla Sweet Onion. My previous best day was 98. We did 327 in the last 4 days which is far higher than our normal 5 day week. Not too shabby for a small shop with an 11 lb stuffer!
Joe Hell Since I’m relatively new to the site I haven’t seen anywhere just what kind of shop you have. Is it a meat market?
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Joe Hell Since I’m relatively new to the site I haven’t seen anywhere just what kind of shop you have. Is it a meat market?
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Chef I work for a small meat shop in Walla Walla, Wa. that goes by the name of ‘Butcher Butcher’
Joe Hell I see you make a Walla Walla Sweet Onion Sausage. I was wanting to make a Texas 1015 onion sausage (research says they are comparable).
I realize it is a commercial product of your, but can you share any guidance as to just how it is made?
And, BTW, looks like a neat shop, Wish I lived near, I would volunteer just to get the experience.
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Joe Hell I see you make a Walla Walla Sweet Onion Sausage. I was wanting to make a Texas 1015 onion sausage (research says they are comparable).
I realize it is a commercial product of your, but can you share any guidance as to just how it is made?
And, BTW, looks like a neat shop, Wish I lived near, I would volunteer just to get the experience.
Chef Texas 1015’s are better, because you know they’re a Texas thing, kinda like Whataburger!
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i can confirm Walla Walla sweet onions are ridiculously good!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon I have never seen the walla walla onions in stores or suppliers around me. Would love to try them and get a side by side comparison with the Texas 1015 onions. Anyone want to exchange some???
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