www.sausagemaking.org

Posted: **Tue Feb 19, 2008 7:33 pm**

HI all.

Just going to use some onion powder in my sausage making. Does anyone know how much powder is equivelent to an onion?

CheersWW

Posted: **Tue Feb 19, 2008 7:40 pm**

ï¿½ tsp. of onion powder equates to ï¿½ Cup freshly chopped onion, or 1tsp = 1/3rd of a cup depending on where you read it.

Dave

Posted: **Tue Feb 19, 2008 7:52 pm**

Where do you get your onion powder from?

Posted: **Wed Feb 20, 2008 7:31 am**

aris: franco & scobies sell it

Posted: **Wed Feb 20, 2008 1:20 pm**

Hi
Is there a reason to use powder rather than fresh?
Do sausage with powderered onion have a longer shelf life than fresh?

Phil

Posted: **Wed Feb 20, 2008 2:17 pm**

Hi wheels

Yes the shelf life is better, you also find that fresh onion can go brown / black in the product.

Regards
Sausagemaker

Posted: **Wed Feb 20, 2008 8:06 pm**

Onion powder is great in dry rubs for BBQ's!

Posted: **Thu Feb 21, 2008 8:59 am**

Thanks all

I have used onion powder before but never really been sure how it equates.

I get my powder from this site and have never had a problem.

I prefer to use it rather than fresh becuase not only are the results better (IMO) but it is always easy to hand and requires little work.

Cheers WW

Posted: **Thu Feb 21, 2008 5:16 pm**

What kind of proportions do you use it in sausage? Can you give us an example recipe?

Posted: **Thu Feb 21, 2008 5:37 pm**

Hi Aris

Sorry but this is where I am starting. I use the onion powder at the moment in my rare breed (oop's cant say that any more), sorry traditional breed beefburgers and I am going to have a go at a simple sage, parsley and onion sausage to start.

cheers wW

Posted: **Thu Feb 21, 2008 5:42 pm**

aris here's an example - this is a recipe for a kransky-like hot-smoked sausage (50/50 pork & beef), it includes both onion powder and kibbled:

home-made smoked cheese (small dice / crumbled), 5%
white wine, 2%
salt, 1%
milk powder, 1%
dextrose, 1%
garlic powder, 0.5%
--> onion powder, 0.25% <--
--> kibbled onions, 0.25% <--
(cure 1, 0.25%)
cracked black pepper, 0.1%
ground thyme, 0.1%

Posted: **Fri Feb 22, 2008 6:42 pm**

Why can't you say rare breed anymore? They are aren't they?

Posted: **Fri Feb 22, 2008 7:21 pm**

If the sausages had "endangered species" written on it or "traditional breed" which do you think would sell better ? That's my guess, that "rare breed" puts some buyers off.

Dave

Posted: **Sat Feb 23, 2008 8:29 am**

Evidently its emotive for all the bunny huggers out there.

Anyway you should have seen the looks on peoples faces when I sold squirrell pies this week! - sorry off subject.

Cheers WW

Posted: **Sat Feb 23, 2008 9:19 am**

next time call them "tree rabbit" pies WW :wink:

or for the supreme bunny huggers "aboreal chicken"

Dave