Do you want to make your own South Carolina onion sausage that is simple but tasty and can be shaped into patties or stuffed into casings? Then you should try Chef Rhett Elliott’s special onion sausage recipe from The War Mouth in Columbia.
Like most of the items on the menu, their onion sausage is made in-house. Made with pork shoulder and belly and flavored with caramelized onions, you’re sure to enjoy every bite.
You don’t have to stuff the meat mixture into casings in this homemade onion sausage recipe. You can just make a simple ground sausage instead. This fresh sausage recipe is a great place to begin.
Onion sausage is a unique and delicious type of sausage that originated in South Carolina. It gets its name from the fact that onions are ground right into the sausage meat before stuffing it into casings. The onions caramelize as the sausage cooks, adding tons of rich, savory flavor. If you’ve never tried onion sausage before, you’re in for a tasty treat!
In this comprehensive guide we’ll cover everything you need to know about cooking onion sausage from start to finish. You’ll learn how to choose the right type of sausage, the best cooking methods, how to avoid common mistakes, and some delicious recipe ideas. Let’s dive in!
A Brief History of Onion Sausage
Onion sausage likely originated in the Dutch Fork area of South Carolina, which was settled by German immigrants The German influence makes sense, as sausage is a staple of German cuisine The immigrants likely brought their sausage-making skills with them but started adding onions to create a new take on the Old World recipes.
Today, onion sausage is still most closely associated with the town of Lexington, SC, where Rhoten’s Country Store has been making their signature family recipe since 1945 It’s also frequently found on tailgate menus before University of South Carolina football games and is considered one of the iconic dishes of the South Carolina Midlands region
Choosing the Right Onion Sausage
When selecting onion sausage to cook at home, you have a few options:
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Fresh sausage – This means the sausage is raw and needs to be cooked before eating. It may come in links or bulk-style. Fresh sausage has the best flavor but shortest shelf life.
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Pre-cooked sausage – The sausage has already been cooked, so just needs heating through. It also has a longer shelf life than fresh. However, the pre-cooked flavor is not as robust.
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Flavored breakfast sausage – Many major brands make onion and sage flavored breakfast sausage, but it doesn’t have actual onion bits like traditional onion sausage. The onion flavor may be natural or artificial.
For an authentic onion sausage experience, fresh sausage is the way to go. Check at local butcher shops or specialty sausage makers. Fresh sausage links are fun for festive meals but the bulk-style works great for patties, crumbles, casseroles, etc.
Helpful Tools and Equipment
Having the right tools can make cooking onion sausage easier and more successful. Here’s some handy gear to have on hand:
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Skillet – A good-quality nonstick or cast iron skillet is a sausage-cooking workhorse.
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Instant-read thermometer – Takes the guesswork out of doneness when cooking sausage patties or links.
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Tongs – Essential for turning and handling sausages during cooking.
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Spatula – A thin, flexible spatula makes it easy to get under patties for flipping.
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Cooling racks – Lets cooked sausage drain and keeps it from getting soggy.
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Meat mallet – Makes quick work of flattening sausage for patties.
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Rolling pin – Another option for flattening sausage meat into patties.
While not required, having the right tools helps everything go smoothly when cooking sausage.
Sausage Safety Tips
Since sausage contains raw meat, proper handling and cooking is important to prevent bacterial growth and food poisoning:
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Wash hands and surfaces – Before and after handling raw sausage.
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Don’t cross-contaminate – Keep raw sausage away from other ingredients like vegetables. Use separate cutting boards and utensils.
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Cook to proper internal temp – Sausage needs to reach 160°F internally to be safe. Use a thermometer to verify doneness.
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Refrigerate promptly – Raw or cooked sausage shouldn’t sit at room temp for more than 2 hours total.
Follow these guidelines and cook sausage thoroughly to serve it safely.
Cooking Methods for Onion Sausage
One of the great things about sausage is its versatility. Onion sausage can be prepared using a variety of cooking methods – just depends on what you’re in the mood for! Here are some of the most popular ways to cook it:
Pan-Fried
This is one of the quickest and easiest cooking methods. You just need a skillet. Form sausage into patties or leave in links, then fry in a bit of oil over medium heat until browned and cooked through. Be sure to turn to brown both sides.
Pros: Super simple, minimal cleanup, cooks up fast. You can make patties or sear links.
Cons: Can dry out or burn quickly if not watched carefully. More dishes to wash.
Grilled
All kinds of sausages shine when infused with delicious grill flavor. Preheat your grill or grill pan to medium-high. Use a bit of oil to prevent sticking. Grill links or patties until nicely charred on both sides and done in the center.
Pros: Adds fun charred flavor. Can cook a large batch quickly. Less splatter than pan-frying.
Cons: Need access to a grill. Still need to watch closely to prevent burning.
Baked
Baking lets you walk away while the oven does the work. Arrange sausages in a baking dish or sheet pan and bake at 375°F until browned and 160°F internally, 15-25 mins.
Pros: Even, hands-off cooking. Easy for cooking large batches. Minimal oil needed.
Cons: Slightly longer cook time. Can’t sear for flavor like grilling or pan frying.
Slow Cooked
Onion sausage links hold up wonderfully when simmered in soups, stews, beans, etc. Add them during the last 30-60 minutes so they don’t overcook.
Pros: Adds flavor to braises and soups. No need to brown first. Lets other ingredients shine.
Cons: Texture changes from searing. Need recipes suited for sausage.
Air Fryer
Air fryers create a crisp, golden exterior without loads of oil. Cook sausage links or patties at 370°F, flipping once, until done. May take 10-15 minutes.
Pros: Mimics fried texture with less oil and splatter. Easy cleanup.
Cons: Smaller capacity than baking sheet. Need an air fryer (but highly recommended!)
Common Onion Sausage Mistakes
Even experienced cooks make some mistakes now and then when working with sausage. Here are some pitfalls to avoid:
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Undercooking – Always verify doneness with a thermometer. Sausage needs to reach 160°F minimum for safety.
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Poking holes – Piercing sausages can lead to exploding juices and dry, shriveled results. Resist the urge.
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High heat – Cooking over high heat often leads to scorching and burnt exterior before the inside is done.
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Overcrowding – Don’t crowd sausages in the pan. They won’t brown evenly and will steam instead.
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Reusing oil – Old oil can impart off flavors. Use fresh oil each time for best flavor.
Follow the tips above to get picture-perfect onion sausages every time!
Onion Sausage Cooking Times
Cooking times vary based on preparation method, thickness, and whether fresh or pre-cooked. Use these general guidelines:
- Fresh sausage patties – 5-8 minutes per side
- Fresh bulk crumbles – 7-12 minutes total
- Fresh links – 15-20 minutes
- Pre-cooked links – 6-10 minutes
For any style, use an instant read thermometer to verify the internal temperature reaches 160°F. If pan appears dry, add a splash of water to create steam for even cooking.
Getting Creative with Onion Sausage
While onion sausage is delicious enjoyed traditionally, it also shines in all sorts of recipes. Here are some fun ways to use it:
- Breakfast tacos, burritos, sandwiches – Add spicy flair!
- Soups and stews – Flavor and texture boost.
- Toppings for pizza, nachos, baked potatoes
- Mixed into cornbread, biscuit dough, etc.
- Crumbled over salads or pasta for a protein punch
- In omelets, frittatas, breakfast casseroles and hashes
You can substitute onion sausage in just about any recipe calling for breakfast sausage. Feel free to experiment with your own creations!
Satisfying Onion Sausage Recipes
Looking for some insanely delicious onion sausage recipes? Here are a few of my favorites:
Old-Fashioned Onion Sausage Patties
- Ingredients: Fresh onion sausage, nonstick spray
- Instructions: Form sausage into 1/4 pound patties. Spray skillet with nonstick spray and fry patties over medium heat until browned and cooked through, about 5-7 minutes per side.
Cheesy Onion Sausage Breakfast Casserole
- Ingredients: Onion sausage, bread cubes, eggs, milk, cheddar cheese
- Instructions
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What Equipment Do I Need to Make Sausage at Home?
For people who have never made sausage before, the most important thing to know is that it’s not that hard, but you might not have everything you need at first on hand. If you want to make this recipe at home, you might need to buy a few things that aren’t common in most kitchens.
First, you’ll need a meat grinder. We have an attachment for our Kitchen Aid mixer that we’ve used, but frankly, I don’t love it.
If you want to save about $30, you can get a meat grinder with sausage attachments that works just as well.
The Gormia 525 meat grinder comes highly recommended and is only $60 on Amazon. America’s Test Kitchen’s winner was the Waring Pro, for about $100, used.
Another useful tool that every kitchen really should have but often doesn’t is a digital scale.
Now, Chef Elliott’s onion sausage recipe presents most of its measurements in weight. For your convenience, we have provided approximate volume measurements in case you don’t have a scale.
If you’re looking for one on Amazon, the Oxo Good Grips 11-pound scale is the one to get.
You will also need milk powder, sodium nitrite, and hog or sausage casings (unless you’re just making loose sausage) for this onion sausage recipe, if you have the right tools.
The Sausage Maker’s shop on Amazon is a reliable source if you’d prefer to order online.
Once you have all you need in hand, the process is relatively quick.
One thing to understand is that you want to work with cold ingredients. You’ll begin by lightly freezing the pork for about 45 minutes, and later you’ll grind using crushed ice.
Begin by cubing the pork into small chunks and tossing them into the freezer. While that’s cooling, caramelize your onions with butter and salt.
When all are ready, combine the pork with the seasonings and ice and mix thoroughly.
Then, grind using a medium die. Afterward, add in the onions to the pork mix and combine by hand until tacky.
You could pan-fry a small amount of the mix now and change the seasonings to your liking. When satisfied, stuff into casings.
Recipe tested and photographed by Jon Snipes.
Even though it doesn’t show a South Carolina onion sausage recipe in particular, this video gives a good overview of how to make fresh sausage:
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South Carolina Onion Sausage | Celebrate Sausage S04E02
FAQ
Is it better to bake or pan fry sausage?
How is sausage supposed to be cooked?
Can onion sausage be cooked?
Your homemade onion sausage, if left in loose form (or, later, cut from their casings), can be cooked like any loose sausage, depending on what you’re making. Cook it into crumbles in a frying pan or form it into patties.
How can one consume onions?
In the raw version, we consume a greater amount of potassium, calcium and phosphorus. We can think of creative ways to use onions, such as: salt seasoned with onions, pickled, in salads and as an ingredient in guacamole. Consumption of sautéed onions is common in sauces, as an accompaniment to meats, quiches and other dishes. An interesting way is to use it with rice at the time of cooking, to give a special flavor to the main dish. Fried, it can be part of the main course or an appetizer, like the famous onion rings. However, attention: the use of flour for breading and oil for dipping contribute to the increase of cholesterol.
How do you cook onion sausage?
Cook it into crumbles in a frying pan or form it into patties. When cooking in a pan, starting with a couple of tablespoons of water is a good technique for most any type of sausage, especially links. However, there are other ways to cook onion sausage, as Burt points out in her article:
How to cook onion sausage in a jar?
Close the jars, put them in your pot with water and boil them for about 2 hours. In the casing you can alternatively poach them at 80 degrees Celsius (176 Fahrenheit) for 45 minutes. 14. Your onion sausage is ready.