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6 posts • Page 1 of 1
I've utilized the search bar to see what I can find on the amount of green onion that should go in to a batch of sausage. I didn't find anything. So, in your professional opinions, can you give me weight of green onions that will go into, lets say, 10# of Sausage?? I'll take it from there and then adjust to my liking. This will be fresh green onions I am referring to, not dehydrated. But, I'll take dehydrated green onions into consideration too. Thanks
I think I found my answer. It said 10g of onion to 1kg of meat. I'll see what that looks and taste like and go from there.
10g to 1kg will not really make it a green onion sausage. Add a lot more onion. Cajun chaurice recipes usually ask for 100g/kg.
I agree, about 10% should work great. (1 lb of green onions might seem like a lot for 10 lbs of meat, but it’s definitely not too much for a noticeable onion flavor)
That's what I came up with, off the other site I was on. Comes out to 4.04 ounces per 25 pound of meat. Talked to a man that runs a slaughter house and deer processing place and he said he used 4 oz. Per 25 pounds of meat. So, I think we have all been to the same site. I'll start here and adjust to my liking.