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I will be making sausage and want to include the flavour of caramelized onions. I have caramelized the onions but the pieces seem a bit large to be in sausage.

I intend to add wine to the sausage as well. Can I simply liquify/blend the caramelized onions in a blender with some wine? Would this have any unintended or unwanted effects when introduced to a sausage mixture?

I could also run the caramelized onions through a meat grinder with the meat, but I am concerned the onions will be too "wet" and lead to a strange effect.

The recipe I am using is pretty simple. I am using garlic, salt, pepper, wine, and caramelized onion and I am making fresh sausages. I am worried that blending the caramelized onion will lead to an ugly brown in the sausage, but perhaps it is fine.

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  • Without the recipe for the kind of sausage you're making it's hard to tell... Could you edit your question and include the recipe and ping me @Fabby
    – Fabby
    Commented Dec 15, 2018 at 1:57
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    I'm with @Fabby - seeing the recipe would be useful; though I'd be tempted with just that small amount of information to say, wine & onion, blended, then fried off again to reduce moisture content.
    – Tetsujin
    Commented Dec 15, 2018 at 8:53
  • @Tetsujin That's more of an answer than a comment, so I'll come back and upvote if you post that... 0:-)
    – Fabby
    Commented Dec 15, 2018 at 9:49
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    @Fabby - Done, but it feels a bit short - though I can't really think of much else to add.
    – Tetsujin
    Commented Dec 15, 2018 at 11:16
  • Sorry for the delay. I added the recipe.
    – Behacad
    Commented Dec 15, 2018 at 14:12

2 Answers 2

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Seeing your recipe would be useful; though I'd be tempted that with just the small amount of information you provided that wine & onion, blended, then fried off again to reduce moisture content would be a solution to your problem.

Alternatively, bulk with breadcrumb, though I'd prefer the first solution.

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While you can certainly work with the carmelized onions, to avoid the issues you suggest I think I would be inclined to grate the onions or run them through a food processor first, and then carmelize them to a nice golden color.

Before adding them to the sausage mixture you may want to drain them on paper towels to avoid adding extra oil or moisture to the sausage mixture.

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  • Thank you! I did end up cutting the onions pretty fine before caramelizing, and then I ground the onions with the meat and it turned out fine I think. I opted against blending the onions to avoid adding a "brown" liquid to the mixture and now instead of nice brown specks.
    – Behacad
    Commented Dec 15, 2018 at 17:24

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