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Pork & Caramelised Red Onion

Recipe from www.sausagemaking.org forum courtesy of corromant.

Ingredients
  

  • 1 Kg Pork mix of shoulder and belly @ 2:1
  • 200 g Caramelised onion mixture see below
  • 100 g Rusk
  • 70 g Cold water
  • 13 g Salt
  • 5 g Sage Dried
  • 5 g White pepper
  • 5 g Onion powder
  • 2 g Nutmeg ground
  • 2 g Corriander ground
  • 5/6 leaves Sage Fresh

Onion mixture

  • 220 g Red onion Finely chopped
  • 25 g Brown sugar
  • 50 ml Red wine
  • 3 g Black pepper
  • 2 g Salt

Instructions
 

  • It's best to make the onion mix the night before so that it is cold. Put the onion in a frying pan with a little oil & fry gently for a few minutes. Then sprinkle the brown sugar over the onion along with the salt & pepper and fry for another minute or two whilst stirring. Turn up the heat a bit & add the wine, keep stirring until the wine has just about evaporated, cool & chill overnight.
  • Next day, mix all ingredients and stuff into hog casings.

Notes

Recipe from Sausage making.org forum courtesy of corromant.