Creole-Style sausage question

Roadking · February 23, 2009, 10:34:54 AM

It's a matter of taste. The raw onions Would probably give the product a slight sweetness but the browned onion would make it even sweeter.
You could do this, mix up your product with all the spices except the onion. Take 2 small sample amounts and add raw to one and fried to the other. Cook them up in a frying pan and taste, go with the one you like the best. Then you can add the onion to the mix.

Habanero Smoker · February 23, 2009, 02:07:19 PM

I guess my last post was not clear. It is a matter of flavor and texture, not weather or not you have to cook the onions because the sausage is to be smoked.

JDNC · February 23, 2009, 02:58:29 PM

Thanks guys...I think I'll take RoadKing's advice and try both in patties prior to stuffing. ;D

JDNC · February 25, 2009, 03:20:57 AM

I going to make this sausage this week-end and found a 4lb bag of deer backstraps in my freezer. Question.. how much pork-butt should I mix with the deer? I thought I would just add pork-butt until I have 10 lbs. What do you think?

I really need to cut back on fat and have some fat-replacer I've never used, but I swear I can't bring myself to use it as I'm scared I'll ruin a batch of sausage. I guess I need to experiment with some patties. One thing for sure..I'm making sausage this week-end!

JD

Roadking · February 25, 2009, 10:02:26 AM

I once used the fat replacer whem I made breakfast sausage, came out great.

JDNC · February 25, 2009, 03:52:01 PM

RoadKing,

Did you replace all fat with the fat-replacer?

JD

Roadking · February 25, 2009, 04:41:31 PM

It was natural fat free venison. Me and my hunting partner almost ate the whole thing after we made it.

JDNC · February 25, 2009, 05:14:45 PM

RoadKing,

You've talked me into it! I've got about 4 more lbs of venison in the freezer and plan to make it all with fat-replacer. I think I'll also make breakfast sausage and eat it all. ;D

JD