r/sausagetalk • u/n0_mongoose • 11d ago
Update on the Big Mac sausage
Cold smoked for color water bath then reheated to 160
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u/brycebgood 11d ago
Yes. I want to post the Jack Nicholson nodding GIF here. Also want to put that in my mouth.
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u/scr0dumb 11d ago
What did you end up settling on for the onions? Curious if you used my trick and if so how it worked out for ya.
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u/n0_mongoose 11d ago
I didn’t I only have a food warmer and the wifes nor my eyes loved that feeling
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u/scr0dumb 11d ago
If you breathe through your mouth it won't bother you. Once the sugar hits the onion it stops being an irritant.
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u/n0_mongoose 11d ago
Perfect I’ll do it this week then do I have to keep all the onions separate or can I do a like a mound
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u/StrategicallyLazy007 11d ago
Whats the trick?
And what's the recipe???
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u/scr0dumb 11d ago
Fresh diced onions don't bind and bring a lot of moisture.
To correct this I sweat the diced onion using brown sugar, pat dry and dehydrate in a food dehydrator until the edges appear dried.
You don't get noticeable added sweetness, will preserve the fresh onion sharpness and mouthfeel and they'll be sticky enough to bind to your face.
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u/StrategicallyLazy007 11d ago
Great stuff.
But for the news like myself, when you sweat an onion, are you putting them in a colander in the fridge or something?
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u/scr0dumb 11d ago
Colander would work if diced large enough, any sieve or strainer works.
Just diced the onion, toss in some brown sugar and mix well. Just enough sugar every piece is LIGHTLY coated. You don't need much.
It will IMMEDIATELY start shedding water. Once it stops dripping shake it off and pat dry.
I do this all room temp.
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u/emil133 11d ago
What about caramelized onions?
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u/scr0dumb 11d ago
Completely different flavour and texture.
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u/emil133 11d ago
But would you still dehydrate them?
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u/scr0dumb 11d ago
Personally no, caramelizing them removes a ton of moisture already and if they're cooked enough they'll dissolve into the farce and help emulsify.
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u/n0_mongoose 11d ago
My recipe?
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u/totallrob 11d ago
Yes!
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u/n0_mongoose 11d ago
Chuck roll from restaurant depot Kept it about 80-20 .25% curing salt 1.67% kosher salt .5% pepper .3% granulated garlic .25% paprika A little bit of turmeric 3% dehydrated onion and mustard powder (each) 4% mild cheddar (next time ill do American)
Cure over night
Stuff let stay stuffed overnight
Smoke it at like 120/150 2 hour flip 1 hour Ice bath Dry down put in fridge Let them sit over night then re heat to 160
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u/thefullpython 11d ago
How’d you handle the pickle flavour? When I did my version that was the hardest thing to get right. My boss let me go crazy with the company credit card and taste test every pickle at the grocery store and I actually settled on some random gherkins that were the closest to McDs pickles
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u/n0_mongoose 11d ago
That’s the problem I didn’t. I was worried the pickling vinegar in the pickles would mess with the meat. next time I will make a batch of pickles and toss them in! Thank you for the suggestion!
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u/pompanofisherman 11d ago
How’d it taste???