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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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  • 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
    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/

      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

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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
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          • 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.

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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
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                • 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
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                  • 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

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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
                      #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
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                      • 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
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                              • 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
                                    0
                                    • pr0wlunwoofP pr0wlunwoof

                                      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 Offline
                                      ChefC Offline
                                      Chef
                                      Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                                      wrote on last edited by
                                      #56

                                      pr0wlunwoof It is a good recipe, Joe Hell also posted his recipe which I did make. It’s on my regular make list.

                                      pr0wlunwoofP 1 Reply Last reply
                                      0
                                      • ChefC Chef

                                        pr0wlunwoof It is a good recipe, Joe Hell also posted his recipe which I did make. It’s on my regular make list.

                                        pr0wlunwoofP Offline
                                        pr0wlunwoofP Offline
                                        pr0wlunwoof
                                        Regular Contributors
                                        wrote on last edited by
                                        #57

                                        Chef

                                        I saw his recipe also. I will add it to my list. I’m making a list of recipes for fresh sausage.

                                        1 Reply Last reply
                                        0
                                        • Mark MossM Offline
                                          Mark MossM Offline
                                          Mark Moss
                                          Yearling
                                          wrote on last edited by
                                          #58

                                          Does anybody know of a good recipe for making Boudin

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