Making Cajun Green Onion Sausage

Last night, knowing that we would be harvesting our shallots, (green onions) today we took a big twin-pack of Boston butt pork roast we had got on sale awhile back out of the freezer. After picking the shallots, we cut the pork into strips for grinding.
With our electric grinder it didn't take long to reduce the 2 roasts to 17 lbs of pork ground meat.

After cleaning the grinder with a couple pieces of Peggy's gluten-free bread (which we wouldn't recommend, because we learned that it got too gummy and stuck to the inside of the grinder, rather than cleaning it out, which is the purpose of running bread through it, in the first place), then we tackled cleaning the shallots for the sausage and storage in the freezer.

After measuring out our sausage ingredients, I mixed it up by hand,

measured it out, and bagged it up.

The dogs watched closely for scraps to fall as I bagged up the sausage.

This is the finished product waiting for the freezer. The sausage only cost us 1.35$/lb to make, counting the 'bone loss' and seasonings (The good Lord provided the shallots free of charge)

The best part is we saved 20 onions to replant and in a month or so we can do it again. Here is our simple recipe:
Cajun Green Onion Sausage
2 lbs of ground pork
2 Tablespoons of Cajun seasoning (we use our own but Tony Chacherie's would work)
2 teaspoons of granulated garlic
1/2 cup of chopped shallot greens
Making your own sausage is not only economical and fun, but you also get to control your ingredients and avoid fillers and chemicals and stuff that Peggy calls "ites".

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