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Vidalia onions are known to folks around the world as the sweetest onions available. Grown in a 20-county area in the southeastern portion of the state, these “no-tears” Georgia beauties are sought for their mind, sweet taste, due to their high sugar and water content, and the loamy, low-sulfur soil where they’re grown. In 1990, the Georgia General Assembly declared the Vidalia the state’s official vegetable. Fresh season for Vidalias runs roughly May through October, but these onions are available into late fall, thanks to controlled-atmosphere cold storage and frozen packaging.

Yummy Sausage Bundles 

  • ½ pound bulk sausage

  • ½ cup finely chopped Vidalia onion

  • ½ cup chopped mushrooms

  • ¾ cup grated sharp cheddar cheese

  • ¾ teaspoon prepared mustard

  • ¾  teaspoon Worcestershire sauce

  • ¼ cup milk

  • Non-stick cooking spray

  • 1 (8-count) can big, flaky biscuits

  • 1 (5-count) can big, flaky biscuits

  • 1 egg white, beaten

Preheat oven to 375 degrees. Brown sausage  and drain, leaving 1 tablespoon for the dipping in pan. Rinse sausage to remove fat. Sauté onions and mushrooms  in a pan until softened. Mix with sausage. Mix together cheese, mustard, Worcestershire, and milk; add to sausage mixture. Spray a 12-count muffin tin with cooking spray. Separate biscuits; peel two layers of dough from each biscuit and set aside. Use fingers to flatten each biscuits and line muffin cups, forming 12 crusts. Fill crust with 2 tablespoons sausage mix. Place remaining layers on top of filling, pressing into bottom crust around edges. Brush tops of bundles with eggs white. Bake remaining biscuits on foil and bake 12 to 15 minutes or until golden brown.

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