The 1930s Survival Onion Sausage. The Forgotten $2 Onion Sausage: NO One Believes There Is No Meat

Ingredients

• 1 lb Pork Fatback (thinly sliced, skin removed)
• 2 Tbsp Salt (kosher or sea salt, 30% of spice mix weight)
• 1 Tbsp Sweet Paprika (adds color and mild flavor)
• 1 tsp Sweet Bell Pepper Powder (part of house blend)
• 0.5 tsp Ground Nutmeg
• 1 tsp Ground Coriander
• 1 tsp Ground Cumin
• 1 tsp Garlic Powder
• 1 tsp Maltodextrin (binder for the cure)
• 2 large Onions (finely diced, caramelized)
• 2 Tbsp Butter (for caramelizing onions)
• 0.5 cup Semolina (toasted until golden brown)
• 30 ft Natural Pork Intestine Casings (soaked in warm water 20 minutes before use)
• 0.25 tsp Pinch of Salt (added to final mixture)

Instructions

1. Make Curing Mix

   Combine salt, sweet paprika, sweet bell pepper powder, nutmeg, coriander, cumin, garlic powder, and maltodextrin in a small bowl. Mix thoroughly.

   Time: PT5M

2. Rub Fatback with Cure

   Pat the thinly sliced pork fatback dry, then vigorously rub the curing mix into every piece, pressing firmly to ensure the salt penetrates.

   Time: PT5M

3. Wrap and Rest

   Wrap the seasoned fatback tightly in plastic wrap and place in the refrigerator for 2 hours to cure and release juices.

   Time: PT2H

   Temperature: 4°C

4. Soak Casings

   Place the natural pork intestine casings in warm water and let them soak for 20 minutes to become pliable.

   Time: PT20M

5. Dice Onions

   Finely dice the onions as small as possible; this will help them mimic ground meat when caramelized.

   Time: PT10M

6. Caramelize Onions

   Melt butter in a skillet over medium heat, add the diced onions, and cook, stirring occasionally, until they turn deep golden and sweet, about 30 minutes.

   Time: PT30M

   Temperature: Medium heat

7. Toast Semolina

   In a dry pan over medium heat, add the semolina and toast, stirring constantly, until it reaches a nutty golden brown, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

8. Rinse and Dice Cured Fatback

   After the 2‑hour cure, rinse the fatback under cold water to remove excess salt, then dice it into small cubes.

   Time: PT5M

9. Render Fat

   Heat a clean skillet over medium heat and add the diced fatback. Cook, stirring occasionally, for about 15 minutes until some fat renders out and the pieces develop crispy edges.

   Time: PT15M

   Temperature: Medium heat

10. Combine Filling

    In the large mixing bowl, combine the rendered fat (including liquid), the caramelized onions, the toasted semolina, and a pinch of salt. Mix until you have a heavy, cohesive mass.

    Time: PT5M

11. Prepare DIY Funnel

    Cut the neck off a clean plastic bottle to create a funnel. Thread the soaked casing onto the bottle’s neck, leaving a few inches of casing hanging off the end.

    Time: PT10M

12. Stuff Sausage

    Using your hands or a spoon, push the filling through the funnel into the casing, filling it evenly. Leave about 1 inch of slack at the end to tie off.

    Time: PT10M

13. Tie and Prick

    Tie the open end of the casing with kitchen twine. Using a needle or skewer, prick the sausage every few centimeters to release trapped air.

    Time: PT5M

14. First Bake

    Place the sausage on a baking sheet and bake in a preheated oven at 355°F for 30 minutes.

    Time: PT30M

    Temperature: 355°F

15. Second Bake (Crisp)

    Increase the oven temperature to 410°F and continue baking for an additional 15 minutes until the exterior is deep golden and crisp.

    Time: PT15M

    Temperature: 410°F

16. Rest and Serve

    Remove the sausage from the oven, let it rest for 5 minutes, then slice and serve.

    Time: PT5M

Nutrition Facts

Calories

300

Protein

2 g

Carbohydrates

10 g

Fat

25 g

Fiber

1 g

Ingredient Substitutions

• Instead of Pork Fatback: Pork belly fat, Beef suet
• Instead of Salt: Table salt
• Instead of Sweet Paprika: Smoked paprika (will alter flavor)
• Instead of Sweet Bell Pepper Powder: Roasted red pepper powder
• Instead of Ground Nutmeg: Mace
• Instead of Ground Coriander: Cilantro seeds
• Instead of Ground Cumin: Ground caraway
• Instead of Garlic Powder: Fresh minced garlic (increase moisture)
• Instead of Maltodextrin: Cornstarch (less binding)
• Instead of Onions: Shallots
• Instead of Butter: Oil
• Instead of Semolina: Fine cornmeal, Breadcrumbs
• Instead of Natural Pork Intestine Casings: Collagen casings (not traditional)

Equipment Needed

• Cutting Board
• Sharp Knife
• Plastic Wrap
• Large Mixing Bowl
• Skillet or Frying Pan
• Spatula or Wooden Spoon
• Plastic Bottle (cut neck)
• Kitchen Twine
• Oven
• Baking Sheet or Roasting Pan
• Needle or Skewer
• Measuring Spoons
• Timer (optional)

Critical Steps — Do Not Skip

• Rubbing the fatback vigorously with the cure
• Allowing the cured fat to rest for 2 hours
• Caramelizing onions to a deep golden color
• Rendering the fat until crispy edges develop
• Pricking the sausage to release air pockets before baking

Chef Tips from the Video

• Thinly slice the fatback; thinner pieces cure faster and yield a more uniform texture.
• Press the cure into the fat with your fingertips; the friction helps the salt penetrate.
• Use a clean, food‑grade plastic bottle; any residual chemicals can affect flavor.
• After the first bake, let the sausage rest 5 minutes before the high‑heat finish; this prevents cracking.
• For extra smoky flavor, add a pinch of smoked paprika to the spice blend.

Troubleshooting

Storage

Refrigerator: Store cooked sausage in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil or freezer bag; freeze for up to 2 months.

Room temperature: Do not keep at room temperature longer than 2 hours.

Make-Ahead Tips

• Cure the pork fatback a day ahead for deeper flavor.
• Caramelize the onions and toast the semolina up to 2 days in advance; store in airtight containers.
• Stuffed raw sausages can be refrigerated for up to 12 hours before baking.

Frequently Asked Questions