Onion Sausage

Onion is added in small amount to liver and blood sausages, potato and other sausages. Onion sausage contains a larger proportion of onion to give it a more pronounced flavor.
Lean pork200 g7 oz
Fat trimmings600 g1.32 lb
Fresh onion200 g7 oz
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper2 g1 tsp
  1. Dice onion finely and fry in a little fat until glassy.
  2. Grind meat, fat and onion through 1/8" (3 mm) plate. Grind again.
  3. Stuff into 34-36 mm natural or synthetic casings.
  4. Cook in water at 176 F° (80° C) for 30 minutes.
  5. Cool sausages in cold water.
  6. Refrigerate.

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