Green onion sausage, also known as scallion sausage, is a type of fresh sausage that contains chopped green onions as a primary ingredient. It originated in China but is now popular in many cuisines around the world. Green onion sausage has a distinctive flavor and aroma from the green onions, making it unique from other types of sausage. In this article, we will take a closer look at what exactly goes into making green onion sausage and the key ingredients that give it its signature taste and texture.
Meat
The base of green onion sausage is meat, most commonly pork. Pork provides the bulk and fat content needed to make the sausage juicy and flavorful. Common cuts used include pork shoulder and pork belly. Beef or chicken may also be used, but pork is preferred. The meat is ground or chopped into small pieces in order to mix with the other ingredients. This allows the flavors to spread evenly throughout the sausage. The exact ratio of meat to other ingredients can vary by recipe, but meat generally comprises 50-80% of the total content.
Green Onions
Chopped green onions, also known as scallions, are the namesake ingredient in green onion sausage. They provide the distinctive onion aroma and subtle onion bite. Only the green tops of the onions are used since they contain the most intense onion flavor. The white bulb portions are typically discarded. Fresh green onions are best, providing brighter onion notes. Dried or granulated onions could be used but may lack flavor nuance. Green onions account for around 10-30% of the total ingredients. Too few and their presence won’t shine through. Too many and their sharpness can overpower.
Fat
Fat is another vital component in green onion sausage. It provides juiciness and lubricates the other ingredients. Pork fat naturally occurring in the meat is often sufficient. Otherwise, extra fatback or oil is added. The fat content generally makes up 10-30% of the total weight. Too little fat results in a dense, rubbery sausage. Too much creates greasiness. The ideal amount provides moisture without excess oiliness.
Seasonings
Seasonings add essential flavor to green onion sausage. Here are some commonly used:
Salt
Salt enhances overall flavor and acts as a preservative. Around 1-2% by weight is typical.
Sugar
A small amount of sugar balances flavors and aids moisture retention. Usually 1% or less.
White pepper
White pepper provides a touch of spiciness without dark flecks from black pepper. Around 0.5-1% is standard.
Five-spice powder
This blend of cinnamon, cloves, fennel, star anise, and Sichuan pepper adds warmth and complexity. About 0.5-1% is regularly used.
Soy sauce
Used sparingly, soy sauce contributes an umami richness. Too much can oversalty.
Rice wine
Splashes of rice wine insert subtle sweetness and acidity. Shaoxing wine is traditional.
Sesame oil
Sesame oil brings nutty, toasted aroma. A few drops is all that’s needed.
Binders
Binders help hold the sausage together and retain moisture. Here are some options:
Cornstarch
A common binder, cornstarch gelatinizes during cooking. 1-3% is standard.
Tapioca starch
Similar to cornstarch but creates greater chewiness. Use around 1-2%.
Egg whites
Whisked egg whites act as a natural binder. About 1 egg per pound of meat.
Liquid
A small amount of liquid is added to impart flavor and aid binding. Choices include:
– Rice wine
– Soy sauce
– Chicken or pork broth
– Shaoxing wine
– Water
Usually 1-3 tablespoons liquid per pound of meat is sufficient.
Mixing Process
With all the ingredients prepared, the sausage is formed through the following process:
1. Combine the meat, green onions, fat, and seasonings.
2. Add the binders and any liquid. Mix thoroughly until a sticky paste forms.
3. Chill the mixture for easier handling.
4. Stuff the mixture into casings, wrap in plastic, or shape into patties.
5. Refrigerate for a few hours to allow flavors to meld.
6. Cook and enjoy! Frying, grilling, or steaming all work well.
Variations
Green onion sausage is very versatile. Various ingredients can be added to create different styles:
Spicy
Add chili oil, crushed red pepper, or hot sauce for heat.
Herbal
Include cilantro, Thai basil, or mint for freshness.
Tangy
Stir in lemon zest or rice vinegar for brightness.
Textured
Mix in water chestnuts or bamboo shoots for crunch.
Sweet
Balance with a touch of honey, hoisin sauce, or sweet rice wine.
Storage
For best quality, store green onion sausage:
– Refrigerated at 40°F or below
– In air-tight packaging
– For 2-3 days maximum
The green onions tend to lose freshness quickly compared to cured sausages. Freezing extends shelf life up to a few months.
Nutrition
Here is the approximate nutritional value per 3.5 ounce (100 gram) serving of green onion sausage:
| Nutrient | Amount |
|---|---|
| Calories | 267 |
| Protein | 15 g |
| Fat | 22 g |
| Carbohydrates | 2 g |
| Sodium | 350 mg |
Like many sausages, green onion sausage is high in fat and sodium. Consuming in moderation is recommended, especially for those with heart disease or hypertension. Overall, it can be enjoyed as part of a balanced diet.
Conclusion
Green onion sausage gains its signature green hue and balanced onion flavor from its namesake ingredient – fresh green onions. By combining chopped green onions with a seasoned meat mixture and binders, a tasty sausage is created. Adjustments to the basic recipe can produce spicy, herbal, sweet, or other flavor variations to suit different tastes. Moderately consumed, green onion sausage makes a flavorful addition to many dishes. Though not the healthiest choice, it provides a savory way to get your allium serving.