Caramelised Red Onion Sausage: recipe anyone?

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Caramelised Red Onion Sausage: recipe anyone?

Postby Frank » Tue Jun 28, 2011 2:15 pm

I've been looking for a recipe for Caramelised Red Onion sausage.
I've tried using the Search but I can't see anything.

Anyone help please?
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Postby vagreys » Fri Jul 01, 2011 8:45 pm

I see a lot of references to commercial versions in the UK. A Youtube video takes a pre-made skinless sausage and adds caramelized red onion, minced fresh sage, and minced fresh rosemary to make sausage rolls.

Here is a site that discusses Sainsbury's Pork and Caramelized Red Onion Sausage, and has a picture of the ingredient list. You can reverse engineer a decent attempt from the ingredient label. http://bangersandsausages.blogspot.com/2010/01/sainsburys-taste-difference-british.html

It appears to be:
75% pork and fat
15% caramelized red onion mixture
10% remaining ingredients

The caramelized red onion mixture appears to be 27% red onions, white/yellow onions, garlic, and finished in a glaze of brown sugar, red wine, white wine, water, vinegar, cornflour, salt and pepper.

The 10% remaining ingredients is composed of breadcrumbs, salt, fresh parsley, white pepper, dried onion, sodium metabisulfite (to prevent fermentation?), nutmeg, sage, coriander, and ascorbic acid (color?).

I'd lose the sodium metabisulfite and ascorbic acid, myself. Probably drop the dried onion, too, but maybe not.

If I were going to try to approximate the Sainsbury product, I'd caramelize the finely chopped red and white/yellow onions and minced garlic in oil, butter or rendered bacon fat over low heat, and once the onions were nicely caramelized, add some brown sugar or turbinado sugar to the pan and stir it in, splash in some red and white wines and vinegar to dissolve the sugar, add a little slurry of water and cornstarch to thicken, and let it reduce to a nice glaze, season to taste with salt and pepper, chill. Basically, you're almost making a caramelized red onion chutney, and adding that to the pork. Making a real chutney would be a good alternative, I think.

I'd go for the usual 4-7% or so breadcrumbs, 1.5-1.8% salt, and back into the rest of the spices from there. But that's just me, and off the top of my head. Good luck with your search.

ETA: Tesco's version is a little different, but still similar. 74% pork, 15% red onion. The red onion mixture is red onions, sugar, cider vinegar, cinnamon and cloves. Tesco's uses marjoram and nutmeg, instead of nutmeg, sage and coriander.
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Postby NCPaul » Fri Jul 01, 2011 11:34 pm

But that's just me, and off the top of my head.


Off the top of your head is better than me using all of mine. :D
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Postby wheels » Sat Jul 02, 2011 2:27 pm

Vagreys

That looks fine to me - it's exactly the way I'd do it. FYI, from the Sainsbury's product info - the salt's 1.5%.

HTH

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Postby Frank » Sat Jul 02, 2011 7:14 pm

Thank you - just what I want.

:D
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Postby mattmay2004 » Thu Oct 20, 2011 4:27 am

you should come and try the red onion ones i make where i work, coopers farm shop, alvechurch
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Postby wheels » Thu Oct 20, 2011 3:12 pm

He wants a recipe: not an advert!

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Postby Frank » Wed Oct 26, 2011 1:12 pm

As a follow-up, I used Vagreys recipe and it worked out a treat, though the sausages did burn easily probaly as a result of the sugar glaze.

Very nice though, and well received by all. :)
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Postby vagreys » Fri Oct 28, 2011 8:51 pm

Frank wrote:As a follow-up, I used Vagreys recipe and it worked out a treat, though the sausages did burn easily probaly as a result of the sugar glaze.

Very nice though, and well received by all. :)

Glad you got something useful out of it. Care to share your final recipe?
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Postby corromant » Sun Feb 12, 2012 7:38 pm

As no one else has posted the actual recipe they have used here’s my version based on Sainsbury’s “original” recipe.

They turned out very nice.


Pork & Caramelised Red Onion
1kg Pork shoulder & belly pork about 75% to 25% ratio.
200g Onion Mixture
100g bread crumb
70g iced water, you may need a little more but there will be some moisture in the onion mixture.


For the seasoning
13g salt
5g dried parsley
5g white pepper
5g onion powder
2g ground nutmeg
2g ground coriander


For the onion mix
220g red onion finely chopped
25g brown sugar
50g red wine
3g black pepper
2g salt

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 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. I made mine the night before so that it was nice & cold.
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Postby DanMcG » Sun Feb 12, 2012 8:41 pm

Sounds good, I hope to do an apple and caramelized onion sausage tomorrow or the next... I lost my original recipe so this will be a good base point for starting again
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Postby corromant » Sun Feb 12, 2012 10:22 pm

Sounds good, let us know how it goes & share the recipe when your happy with it.
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Postby wheels » Mon Feb 13, 2012 12:24 am

Can I ask the basis of the seasoning. Is it all used? The ratios look unusual?

It looks a crackin' idea though

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Postby corromant » Mon Feb 13, 2012 12:33 pm

All the quantities shown are for 1kg of meat.

I found that the onion mix as stated produces about 200g when cooked.
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Postby wheels » Mon Feb 13, 2012 4:33 pm

Thanks.

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