<![CDATA[Green Onion Fresh Sausage]]>Does anyone have a good recipe for green onion sausage they would be willing to share. This type sausage is offered in many places in south Louisiana, but I can’t find much information on it. Thanks

]]>https://waltonsdev.nodebb.com/topic/2459/green-onion-fresh-sausageRSS for NodeThu, 10 Sep 2026 21:40:56 GMTThu, 02 Jul 2020 00:19:34 GMT60<![CDATA[Reply to Green Onion Fresh Sausage on Tue, 15 Sep 2020 02:14:59 GMT]]>Thank you for the response I have never made it before I just tried that a year ago it is wonderful stuff IHave a 25 pound batch of Excalibur Boudin seasoning was wondering what all to put in it

]]>https://waltonsdev.nodebb.com/post/22194https://waltonsdev.nodebb.com/post/22194Tue, 15 Sep 2020 02:14:59 GMT<![CDATA[Reply to Green Onion Fresh Sausage on Mon, 14 Sep 2020 15:59:21 GMT]]>Tex_77 No i don’t. I’m sure it would be good in there.

]]>https://waltonsdev.nodebb.com/post/22109https://waltonsdev.nodebb.com/post/22109Mon, 14 Sep 2020 15:59:21 GMT<![CDATA[Reply to Green Onion Fresh Sausage on Mon, 14 Sep 2020 14:52:52 GMT]]>Darkfish89 Don’t you need some liver in there?

]]>https://waltonsdev.nodebb.com/post/22102https://waltonsdev.nodebb.com/post/22102Mon, 14 Sep 2020 14:52:52 GMT<![CDATA[Reply to Green Onion Fresh Sausage on Mon, 14 Sep 2020 14:45:23 GMT]]>Joe Hell - You should post this in Recipes section for all to get a quick reference.

]]>https://waltonsdev.nodebb.com/post/22099https://waltonsdev.nodebb.com/post/22099Mon, 14 Sep 2020 14:45:23 GMT<![CDATA[Reply to Green Onion Fresh Sausage on Mon, 14 Sep 2020 14:42:36 GMT]]>Mark Moss Hey Mark, I enjoy making boudin its one of they best sausages out there i think. Now a person could do the tradition boudin by cooking down the holy trinity (bell pepper, onion, celery,) with a pork butt or two. Of course adding rice to that sausage. I make a really good (fresh) boudin interpretation. Ive been doing 50lb batch with a total of 1/3 pork, 1/3 beef, 1/3 wild game. I keep my fat ratio up around 35 percent. I throw in 2 bags of chedder and 1 bag of ghost pepper cheese. I do the normal amount of water for and sausage but for extra flavor i throw in a entire jar of Big Ricks Honey Jalapeno Mustard. Now to the rice, for 50lbs of meat i do the entire large box of 5 min white rice. The Excalibur boudin seasoning is going to give it so much flavor and the extra fat in the sausage soaking into the rice when you cook it makes for a creamy fun texture product.

]]>https://waltonsdev.nodebb.com/post/22098https://waltonsdev.nodebb.com/post/22098Mon, 14 Sep 2020 14:42:36 GMT<![CDATA[Reply to Green Onion Fresh Sausage on Sun, 13 Sep 2020 21:57:19 GMT]]>Darkfish89 Makes a really nice boudin. If he doesnt see this I’ll try to reach out to him to share.

]]>https://waltonsdev.nodebb.com/post/22060https://waltonsdev.nodebb.com/post/22060Sun, 13 Sep 2020 21:57:19 GMT<![CDATA[Reply to Green Onion Fresh Sausage on Sun, 13 Sep 2020 14:44:05 GMT]]>Does anybody know of a good recipe for making Boudin

]]>https://waltonsdev.nodebb.com/post/22041https://waltonsdev.nodebb.com/post/22041Sun, 13 Sep 2020 14:44:05 GMT<![CDATA[Reply to Green Onion Fresh Sausage on Fri, 28 Aug 2020 20:06:08 GMT]]>Chef

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

]]>https://waltonsdev.nodebb.com/post/21278https://waltonsdev.nodebb.com/post/21278Fri, 28 Aug 2020 20:06:08 GMT<![CDATA[Reply to Green Onion Fresh Sausage on Fri, 28 Aug 2020 19:50:18 GMT]]>pr0wlunwoof It is a good recipe, Joe Hell also posted his recipe which I did make. It’s on my regular make list.

]]>https://waltonsdev.nodebb.com/post/21276https://waltonsdev.nodebb.com/post/21276Fri, 28 Aug 2020 19:50:18 GMT<![CDATA[Reply to Green Onion Fresh Sausage on Fri, 28 Aug 2020 19:32:28 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/21275https://waltonsdev.nodebb.com/post/21275Fri, 28 Aug 2020 19:32:28 GMT<![CDATA[Reply to Green Onion Fresh Sausage on Sat, 15 Aug 2020 18:56:46 GMT]]>TexLaw I freeze them quickly first on a sheet pan and on paper towels. Then, vacuum pack them. Have had zero problems.

]]>https://waltonsdev.nodebb.com/post/20607https://waltonsdev.nodebb.com/post/20607Sat, 15 Aug 2020 18:56:46 GMT<![CDATA[Reply to Green Onion Fresh Sausage on Sat, 15 Aug 2020 14:17:28 GMT]]>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).

]]>https://waltonsdev.nodebb.com/post/20593https://waltonsdev.nodebb.com/post/20593Sat, 15 Aug 2020 14:17:28 GMT<![CDATA[Reply to Green Onion Fresh Sausage on Fri, 14 Aug 2020 20:44:16 GMT]]>Joe Hell Let me know when you are accepting internships Would love to tap into your brain, or at least your recipe book…

]]>https://waltonsdev.nodebb.com/post/20572https://waltonsdev.nodebb.com/post/20572Fri, 14 Aug 2020 20:44:16 GMT<![CDATA[Reply to Green Onion Fresh Sausage on Fri, 14 Aug 2020 20:25:33 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/20571https://waltonsdev.nodebb.com/post/20571Fri, 14 Aug 2020 20:25:33 GMT<![CDATA[Reply to Green Onion Fresh Sausage on Mon, 10 Aug 2020 21:29:52 GMT]]>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!

]]>https://waltonsdev.nodebb.com/post/20383https://waltonsdev.nodebb.com/post/20383Mon, 10 Aug 2020 21:29:52 GMT<![CDATA[Reply to Green Onion Fresh Sausage on Mon, 10 Aug 2020 20:51:50 GMT]]>Chef I don’t have an issue freezing any of my sausages!

]]>https://waltonsdev.nodebb.com/post/20381https://waltonsdev.nodebb.com/post/20381Mon, 10 Aug 2020 20:51:50 GMT<![CDATA[Reply to Green Onion Fresh Sausage on Mon, 10 Aug 2020 15:41:27 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/20368https://waltonsdev.nodebb.com/post/20368Mon, 10 Aug 2020 15:41:27 GMT<![CDATA[Reply to Green Onion Fresh Sausage on Fri, 24 Jul 2020 12:58:55 GMT]]>no_eyes_processor Haven’t noticed you on here in a while, glad to know you are still with us!

]]>https://waltonsdev.nodebb.com/post/19879https://waltonsdev.nodebb.com/post/19879Fri, 24 Jul 2020 12:58:55 GMT<![CDATA[Reply to Green Onion Fresh Sausage on Thu, 23 Jul 2020 21:24:47 GMT]]>no_eyes_processor that would be great. I sent you an email to connect. Look forward to this.

]]>https://waltonsdev.nodebb.com/post/19868https://waltonsdev.nodebb.com/post/19868Thu, 23 Jul 2020 21:24:47 GMT<![CDATA[Reply to Green Onion Fresh Sausage on Thu, 23 Jul 2020 20:42:42 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/19867https://waltonsdev.nodebb.com/post/19867Thu, 23 Jul 2020 20:42:42 GMT<![CDATA[Reply to Green Onion Fresh Sausage on Fri, 17 Jul 2020 22:43:09 GMT]]>Joe Hell Thank you so much. Would not have thought about sweating out the onions. Great call.

]]>https://waltonsdev.nodebb.com/post/19646https://waltonsdev.nodebb.com/post/19646Fri, 17 Jul 2020 22:43:09 GMT<![CDATA[Reply to Green Onion Fresh Sausage on Fri, 17 Jul 2020 03:07:36 GMT]]>Joe Hell Is there any guidance you can give on sweet onion sausage?

]]>https://waltonsdev.nodebb.com/post/19620https://waltonsdev.nodebb.com/post/19620Fri, 17 Jul 2020 03:07:36 GMT<![CDATA[Reply to Green Onion Fresh Sausage on Wed, 15 Jul 2020 20:06:07 GMT]]>Joe Hell I’d be on Walton’s website order a new Talsa hydraulic stuffer!!!

]]>https://waltonsdev.nodebb.com/post/19590https://waltonsdev.nodebb.com/post/19590Wed, 15 Jul 2020 20:06:07 GMT