Green Onion Sausage Recipe | video

When it comes to crafting delicious and unique sausage recipes, the combination of green onions with savory meat is a match made in culinary heaven. This green onion sausage recipe brings a fresh, aromatic twist to the traditional sausage, making it a standout addition to any meal. Whether you’re planning a breakfast spread, a barbecue, or a simple dinner, this recipe is sure to impress. In this article, we’ll guide you through the steps to create this mouthwatering dish, along with tips to ensure your sausages are bursting with flavor.

 

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Ingredients for Green Onion Sausage

Before diving into the preparation, it’s essential to gather all the necessary ingredients. Here’s what you’ll need:

• Ground Meat: 2 pounds of ground pork or a mix of pork and beef.
• Green Onions: 1 cup finely chopped.
• Garlic: 4 cloves minced.
• Salt: 1 tablespoon.
• Black Pepper: 1 teaspoon.
• Paprika: 1 teaspoon.
• Cayenne Pepper: 1/2 teaspoon (optional for a spicy kick).
• Fennel Seeds: 1 teaspoon.
• Brown Sugar: 1 tablespoon.
• Fresh Thyme: 1 teaspoon chopped.
• Sausage Casings: Natural or synthetic, soaked in warm water.

Step-by-Step Preparation

1. Preparing the Meat

Start by selecting high-quality meat for your sausages. Ground pork is traditional, but you can also use a combination of pork and beef for a richer flavor. Ensure the meat has a good fat content, around 20%, to keep the sausages juicy and flavorful.

2. Mixing the Spices

In a large mixing bowl, combine the ground meat with finely chopped green onions and minced garlic. Add salt, black pepper, paprika, cayenne pepper (if using), fennel seeds, brown sugar, and fresh thyme. These spices and herbs will infuse the sausage with a depth of flavor and a hint of sweetness from the sugar.

3. Kneading the Mixture

Using your hands, mix the meat and spices thoroughly. This step is crucial as it ensures that the flavors are evenly distributed throughout the sausage. Knead the mixture until it becomes sticky and starts to bind together, which helps the sausage hold its shape during cooking.

4. Preparing the Sausage Casings

While the meat mixture rests, prepare the sausage casings. If using natural casings, rinse them under cold water to remove any salt and soak them in warm water for about 30 minutes. This process makes them more pliable and easier to work with.

5. Stuffing the Sausages

Using a sausage stuffer or a piping bag, carefully stuff the meat mixture into the casings. Ensure there are no air pockets by pricking the sausages with a pin as you go. Twist the sausages into links, each about 6 inches long. If you don’t have a sausage stuffer, you can also shape the meat mixture into patties.

6. Refrigeration

Once the sausages are stuffed and linked, place them on a tray and refrigerate for at least an hour. This helps the flavors meld together and makes the sausages firmer, which is essential for cooking.

Cooking Methods

1. Grilling

Grilling adds a wonderful smoky flavor to the green onion sausages. Preheat your grill to medium-high heat. Place the sausages on the grill and cook for about 12-15 minutes, turning occasionally, until they are browned and cooked through. Be sure to cook them over indirect heat to avoid flare-ups from the dripping fat.

2. Pan-Frying

For a quick and easy method, pan-fry the sausages. Heat a skillet over medium heat and add a little oil. Cook the sausages for about 10-12 minutes, turning occasionally, until they are golden brown and fully cooked. You can also add a splash of water to the pan and cover it to help the sausages cook evenly.

3. Baking

Baking is a hands-off method that ensures even cooking. Preheat your oven to 375°F (190°C). Place the sausages on a baking sheet lined with parchment paper and bake for 20-25 minutes, turning halfway through, until they are browned and cooked through.

Serving Suggestions

Green onion sausages are incredibly versatile and can be served in various ways. Here are some ideas to inspire you:

1. Breakfast Delight

Serve the sausages alongside scrambled eggs, toast, and a side of sautéed vegetables for a hearty breakfast. The green onions add a fresh note that pairs perfectly with eggs and toast.

2. Barbecue Favorite

These sausages are a hit at barbecues. Serve them in buns with your favorite toppings, such as mustard, sauerkraut, and pickles. Add a side of potato salad or coleslaw for a complete meal.

3. Dinner Plate

For a comforting dinner, pair the sausages with mashed potatoes and a green vegetable, such as steamed broccoli or green beans. The savory flavor of the sausages complements the creamy potatoes beautifully.

4. Appetizer Bites

Cut the cooked sausages into bite-sized pieces and serve them with toothpicks as appetizers. Provide a variety of dipping sauces, such as spicy mustard, barbecue sauce, and honey mustard, for your guests to enjoy.

Storage and Reheating

If you have leftover sausages, they can be stored in the refrigerator for up to 3 days. To reheat, simply place them in a skillet over medium heat or in the oven at 350°F (175°C) until heated through. You can also freeze the uncooked sausages for up to 2 months. Thaw them in the refrigerator before cooking.

Tips for Perfect Sausages

1. Keep Everything Cold

To ensure your sausages have the best texture, keep all your ingredients cold. Cold meat and fat bind better, which helps the sausages hold their shape and prevents them from becoming greasy.

2. Don’t Overstuff

Avoid overstuffing the casings as they can burst during cooking. Leave a little room for the meat to expand as it cooks.

3. Test the Seasoning

Before stuffing all the sausages, cook a small patty of the meat mixture to test the seasoning. This allows you to adjust the flavors to your liking before committing to the entire batch.

4. Use Fresh Herbs

Fresh herbs, such as thyme and green onions, provide a more vibrant flavor compared to dried herbs. However, if you don’t have fresh herbs, dried ones can be used in smaller quantities.

5. Patience is Key

Allowing the sausages to rest in the refrigerator before cooking helps the flavors meld together and firms up the sausages. This step is crucial for achieving the best texture and taste.