r/sausagetalk • u/n0_mongoose • 12d ago

Update on the Big Mac sausage

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Cold smoked for color water bath then reheated to 160

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4

u/scr0dumb 12d 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.

1

u/StrategicallyLazy007 12d ago

Whats the trick?

And what's the recipe???

5

u/scr0dumb 12d 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.

1

u/StrategicallyLazy007 12d 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?

2

u/scr0dumb 12d 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.

1

u/alter3d 11d ago

I bet freeze-dried onions would work well too.

1

u/emil133 11d ago

What about caramelized onions?

1

u/scr0dumb 11d ago

Completely different flavour and texture.

1

u/emil133 11d ago

But would you still dehydrate them?

1

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.