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Cabbage and Pork Sausage Recipe
Posted from the web in response to a recipe request. To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides.
1½ hours | 1 hour prep
1 tablespoon white pepper
1 teaspoon ground ginger
2 1/2 tablespoons sage
2 teaspoons ground nutmeg
1 tablespoon thyme
1 tablespoon cayenne pepper
5 tablespoons salt
1 onion, peeled and chopped
3 1/2 lbs cabbage, cored
10 lbs pork butt, de-boned and cubed
To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
Boil the cabbage until tender.
Drain and cool.
Grind cooked cabbage with the onion and meat.
Add remaining ingredients
Fill the casings and make links by twisting the sausage where you wish the links to be.
Four inches is a good size for a regular serving, smaller links may be made for appetizer servings.
Place the sausage in large saucepan or dutch oven in a single layer with a little water; cover and heat over high heat to a low simmer.
Reduce heat to maintain low simmer (sausages may burst if cooked at too high a heat) until the sausage is heated through and meat is thoroughly cooked, approximately 15 minutes.
Drain and let rest for about 15 minutes before slicing; serve while warm.
