Creole-Style sausage question

[JDNC]

I have a creole-style fresh sausage recipe from Eldon Cutlip's "Sausage & Jerky Handbook" I would like to try that uses chopped onion, which I would like to smoke/cook.  I noticed in the Kutas book the recipe for smoke/cooked Boudin, states to sautee the chopped onion in lard until golden brown and cool prior to using.

My question is, should I sautee the onion in the creole recipe prior to mixing as I will be smoking?

[NePaSmoKer]

JDNC

Eldon is a master at sausage. I would follow his recipe. IMHO he is much better than Rytek.

If you get a chance Eldon has a few videos out. Very nice and a beginner can pick sausage making easy.

nepas

[Smokin Soon]

I have done both ways, and have really not noticed the diff. I do sometimes saute the onion in olive oil for a quick minute until the onion is clear. The secret of Creole or Cajun Sausage is getting it to the right heat level for your tastes. I have to do 2 batches, one for the wife [lightweight] and one for me!  ;D

[JDNC]

I guess my concern was the fact that I noticed that the cooked onion was being used with the smoked and cooked sausage (using a cure of course) and Cutlip's fresh sausage recipe was not.  I agree with NePa, I would follow the recipe if using it as fresh, but felt that maybe due to smoke cooking I needed to sautee the onion as Rytek's recipe for the Boudin.  I may sautee the onion due to the IT only getting to 152 or so.  Smokin Soon, I also like it hot. I just can't make up my mind if I want to use natural hog casings or collagen.  I think I may like this sausage in a hotdog bun with a little mustard and a cold homebrew.

[Smokin Soon]

For me the experimenting is a lot of fun! I will only do 2 pounds at a time. I will usually fry a patty before stuffing to see if it is what I expected. If it is a home run, then grind on!  ;D

[NePaSmoKer]

Mexican sausage. Its a family secret  ;D





nepas

[JDNC]

Oh, you can tell me...I'll keep it a secret.  We're all family here. ::)

[Smokin Soon]

There you go again Nepa with your Teaser! Give it up!

[Roadking]

I have a creole-style fresh sausage recipe from Eldon Cutlip's "Sausage & Jerky Handbook" I would like to try that uses chopped onion, which I would like to smoke/cook.  I noticed in the Kutas book the recipe for smoke/cooked Boudin, states to sautee the chopped onion in lard until golden brown and cool prior to using.

My question is, should I sautee the onion in the creole recipe prior to mixing as I will be smoking?

Totally two different sausages, the Boudin is a French flair while the Creole is a West Indies-Spanish flair. I've had them both. Both are great, it all depends on the taste that you're looking for.

[Habanero Smoker]

When you say Creole-style sausage that still covers a large range. What is the specific name of the sausage. I have made a few Creole style sausages, and some call for blanching the onions first, some call for sauteing, others call for carmelizing. I often make Chaurice, and I have modified  how the onions are prepared prior to adding them into the sausage. How you prepare the onion, will only effect the flavor you are trying to achieve.

As an added note; I have read, if adding onions to fresh sausage (sausage that is stored in the refrigerator or freezer uncooked until ready to use), you should blanch them first to kill enzyme that are in the onion.

[HCT]

Looks good and easy enough for me. thanks

[JDNC]

Habs, you tell me...Cutlip's name for the recipe is "Creole-style sausage".  Here are the ingredients for 10 lbs.

6 Medium onions, chopped
1/2 cup fresh parsley, chopped
4 Tbs salt
2 Tbs each paprika, coarse blk pepper,red chili peppers, crushed
1 tsp cayenne pepper
1/2 tsp allspice
1/2 tsp thyme
1/2 tsp rubbed sage

Again, I just noticed that the Cutlip's fresh sausage recipe used raw onion and the smoked cooked recipe in the Kutas book for Boudin was cooked.  I know the two recipes are for different types of sausage, I just wanted to smoke Cutlip's recipe and thought maybe the reason for cooking the onions in the Boudin was related to smoke/cooking vrs fresh and not taste.

[JDNC]

Habs,
I was worried that raw onion in the smoke sausage might have an effect on storage or something and wanted to make sure before I screwed up.

JD

[Roadking]

You don't mention in your recipe how you are going to smoke. High heat or low heat, don't forget to add cure #1 if your going to smoke at low heat (heat lower than 160° F). I only mention this because there are members and guests that might not know.

[JDNC]

RoadKing,
I'm going to smoke low heat, dry at 130* for an hour, then pour on the smoke and ramp 10*/hr  up to 165* until IT hits 152-155*.... so cure #1 is a must! Would you saute the onion or not?  I don't think the onion needs to be cooked until carmalized as I think it might give a strong burned taste to the sausage, but a slight saute would probably be ok if needed. I just don't know if it's needed.  I think using the onion raw would give the best flavor if it doesn't cause some problem I'm not aware of (the reason for the post).  Habs might be right about blanching.