Can I liquify/blend caramelized onions?
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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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.
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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