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  5. Green Onion Fresh Sausage

Green Onion Fresh Sausage

Scheduled Pinned Locked Moved Meat Processing
64 Posts 14 Posters 3.1k Views 13 Watching
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  • JonathonJ Jonathon

    i can confirm Walla Walla sweet onions are ridiculously good!

    ChefC Offline
    ChefC Offline
    Chef
    Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    wrote on last edited by
    #36

    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???

    Tex_77T Joe HellJ 2 Replies Last reply
    0
    • ChefC Chef

      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???

      Tex_77T Offline
      Tex_77T Offline
      Tex_77
      Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator
      wrote on last edited by
      #37

      Chef I’m sure Joe Hell would hook you up.

      Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

      1 Reply Last reply
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      • ChefC Chef

        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???

        Joe HellJ Offline
        Joe HellJ Offline
        Joe Hell
        Team Blue
        wrote on last edited by
        #38

        Chef My sister in-law Tia works for Locati Farms here in Walla Walla. You can order them online and have them shipped anywhere in the US. If the link doesn’t work or is removed you can easily find them by googling.

        https://www.locatifarms.com/store/

        ChefC Tex_77T 2 Replies Last reply
        0
        • Joe HellJ Joe Hell

          Chef My sister in-law Tia works for Locati Farms here in Walla Walla. You can order them online and have them shipped anywhere in the US. If the link doesn’t work or is removed you can easily find them by googling.

          https://www.locatifarms.com/store/

          ChefC Offline
          ChefC Offline
          Chef
          Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
          wrote on last edited by
          #39

          Joe Hell Thanks once again. Will do!

          1 Reply Last reply
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          • Joe HellJ Joe Hell

            Chef My sister in-law Tia works for Locati Farms here in Walla Walla. You can order them online and have them shipped anywhere in the US. If the link doesn’t work or is removed you can easily find them by googling.

            https://www.locatifarms.com/store/

            Tex_77T Offline
            Tex_77T Offline
            Tex_77
            Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator
            wrote on last edited by
            #40

            Joe Hell Several of thier recipes look really good

            Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

            1 Reply Last reply
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            • P Offline
              P Offline
              Parksider
              Team Blue PK100 Power User
              wrote on last edited by
              #41

              Joe Hell I’d be on Walton’s website order a new Talsa hydraulic stuffer!!!

              John C.

              1 Reply Last reply
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              • ChefC Offline
                ChefC Offline
                Chef
                Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                wrote on last edited by
                #42

                Joe Hell Is there any guidance you can give on sweet onion sausage?

                Joe HellJ 1 Reply Last reply
                0
                • ChefC Chef

                  Joe Hell Is there any guidance you can give on sweet onion sausage?

                  Joe HellJ Offline
                  Joe HellJ Offline
                  Joe Hell
                  Team Blue
                  wrote on last edited by Joe Hell
                  #43
                  This post is deleted!
                  ChefC 1 Reply Last reply
                  3
                  • Joe HellJ Joe Hell
                    [[topic:post-is-deleted]]
                    ChefC Offline
                    ChefC Offline
                    Chef
                    Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                    wrote on last edited by
                    #44

                    Joe Hell Thank you so much. Would not have thought about sweating out the onions. Great call.

                    1 Reply Last reply
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                    • N Offline
                      N Offline
                      no_eyes_processor
                      PK100
                      wrote on last edited by
                      #45

                      Green onion sausage. Here in south Louisiana, there is a store that sells a mix for green onion sausage. It calls for 25 pounds of meat but I use a bit more and use the entire pack with 20 pounds of meat. Email me ag gerygaubert@cox.net, I can probably send you a pack

                      ChefC 1 Reply Last reply
                      2
                      • N no_eyes_processor

                        Green onion sausage. Here in south Louisiana, there is a store that sells a mix for green onion sausage. It calls for 25 pounds of meat but I use a bit more and use the entire pack with 20 pounds of meat. Email me ag gerygaubert@cox.net, I can probably send you a pack

                        ChefC Offline
                        ChefC Offline
                        Chef
                        Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                        wrote on last edited by
                        #46

                        no_eyes_processor that would be great. I sent you an email to connect. Look forward to this.

                        1 Reply Last reply
                        1
                        • JonathonJ Offline
                          JonathonJ Offline
                          Jonathon
                          Team Blue Admin Walton's Employee Power User
                          wrote on last edited by
                          #47

                          no_eyes_processor Haven’t noticed you on here in a while, glad to know you are still with us!

                          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

                          1 Reply Last reply
                          0
                          • ChefC Offline
                            ChefC Offline
                            Chef
                            Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                            wrote on last edited by
                            #48

                            Joe Hell Good morning Joe, I am thinking about making another batch of the green onion sausage. Wanted to do a larger batch and wondering if your sweet onion sausage freezes well, thinking that if that recipe freezes, then the green onion recipe should freeze as well,

                            Thanks

                            Joe HellJ 1 Reply Last reply
                            0
                            • ChefC Chef

                              Joe Hell Good morning Joe, I am thinking about making another batch of the green onion sausage. Wanted to do a larger batch and wondering if your sweet onion sausage freezes well, thinking that if that recipe freezes, then the green onion recipe should freeze as well,

                              Thanks

                              Joe HellJ Offline
                              Joe HellJ Offline
                              Joe Hell
                              Team Blue
                              wrote on last edited by
                              #49

                              Chef I don’t have an issue freezing any of my sausages!

                              ChefC 1 Reply Last reply
                              0
                              • Joe HellJ Joe Hell

                                Chef I don’t have an issue freezing any of my sausages!

                                ChefC Offline
                                ChefC Offline
                                Chef
                                Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                                wrote on last edited by
                                #50

                                Joe Hell Thanks, Have seen some people state that with things like onions, and such you can’t freeze them. I’m wanting to make about 60 pounds of the green onion sausage and 60 pounds of the sweet onion sausage this week. Got a good deal on pork!

                                Joe HellJ TexLawT 2 Replies Last reply
                                0
                                • ChefC Chef

                                  Joe Hell Thanks, Have seen some people state that with things like onions, and such you can’t freeze them. I’m wanting to make about 60 pounds of the green onion sausage and 60 pounds of the sweet onion sausage this week. Got a good deal on pork!

                                  Joe HellJ Offline
                                  Joe HellJ Offline
                                  Joe Hell
                                  Team Blue
                                  wrote on last edited by
                                  #51

                                  Chef I’ve never had an issue with freezing onions. In fact, it seems to mellow out the onions I grind in advance. The only way I can offer the sweet onion sausage well into winter is to have frozen onions at the ready.

                                  1 Reply Last reply
                                  3
                                  • ChefC Offline
                                    ChefC Offline
                                    Chef
                                    Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                                    wrote on last edited by Chef
                                    #52

                                    Joe Hell Let me know when you are accepting internships Would love to tap into your brain, or at least your recipe book…

                                    1 Reply Last reply
                                    0
                                    • ChefC Chef

                                      Joe Hell Thanks, Have seen some people state that with things like onions, and such you can’t freeze them. I’m wanting to make about 60 pounds of the green onion sausage and 60 pounds of the sweet onion sausage this week. Got a good deal on pork!

                                      TexLawT Offline
                                      TexLawT Offline
                                      TexLaw
                                      Team Orange PK100 Sous Vide Power User
                                      wrote on last edited by
                                      #53

                                      Chef I’ve freezed chopped onions plenty of times, and it’s fine. I agree with Joe Hell that they do mellow some, and they will lose their crunch, but I don’t know that either make much difference when using them for sausage (or soups, stews, and what not, which is what I’ve frozen them for).

                                      zbigjeffZ 1 Reply Last reply
                                      2
                                      • TexLawT TexLaw

                                        Chef I’ve freezed chopped onions plenty of times, and it’s fine. I agree with Joe Hell that they do mellow some, and they will lose their crunch, but I don’t know that either make much difference when using them for sausage (or soups, stews, and what not, which is what I’ve frozen them for).

                                        zbigjeffZ Offline
                                        zbigjeffZ Offline
                                        zbigjeff
                                        Sous Vide Team Blue Power User Regular Contributors Cast Iron
                                        wrote on last edited by
                                        #54

                                        TexLaw I freeze them quickly first on a sheet pan and on paper towels. Then, vacuum pack them. Have had zero problems.

                                        1 Reply Last reply
                                        2
                                        • pr0wlunwoofP Offline
                                          pr0wlunwoofP Offline
                                          pr0wlunwoof
                                          Regular Contributors
                                          wrote on last edited by
                                          #55

                                          This looks like a good recipe. This is the kind of sausage I wish you could find around us. We do not have a true butcher shop in 30 miles. There is one place in town that cuts steaks to order, but they make like 3 kinds of sausage and none of it is very creative.

                                          ChefC 1 Reply Last reply
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