Cabbage roll Sausage
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- Beginner
- Posts: 13
- Joined: Thu Feb 21, 2013 02:06
- Location: Saskatchewan
Cabbage roll Sausage
It's that time again to be making up a bunch of perogies and cabbage rolls for Christmas.
Have been doing this for decades so no I have no questions about recipes or methods.
So here is my question.
Everyone in the family loves cabbage rolls except for my wife, she likes the filling but not the cabbage so I got to thinking why not make my filling (rice, ground beef, pork sausage meat, bacon, onions, spices etc) stuff it into some natural casings, link them and bake them with the rest of the cabbage rolls.
Anybody ever tried this?
Did it work?
Any tips or suggestions?
Have been doing this for decades so no I have no questions about recipes or methods.
So here is my question.
Everyone in the family loves cabbage rolls except for my wife, she likes the filling but not the cabbage so I got to thinking why not make my filling (rice, ground beef, pork sausage meat, bacon, onions, spices etc) stuff it into some natural casings, link them and bake them with the rest of the cabbage rolls.
Anybody ever tried this?
Did it work?
Any tips or suggestions?
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
Re: Cabbage roll Sausage
Never made cabbage rolls but have made boudin and what you are talking about sounds similar to how boudin sometimes made.
Re: Cabbage roll Sausage
That sounds tastey to me, My only concern would be the high temp while cooking. I'm not sure what the casings will do at 350°f for a long period of time.
Re: Cabbage roll Sausage
You could also try Chinese cabbage, milder, sweeter taste and more tender. Worked for us.
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- Beginner
- Posts: 13
- Joined: Thu Feb 21, 2013 02:06
- Location: Saskatchewan
Re: Cabbage roll Sausage
Update;
Got an early start this morning
Cooked up 2 lb hamburger
1 lb diced bacon
1 lb pork sausage meat
2 big onions from the garden
3 toes garlic diced up
A handful of chopped dill
Salt and pepper
Cooked it all up and mixed it 50/50 with cooked rice.
Stuffed a roaster full of cabbage rolls then stuffed the remaining filling into 3 feet of hog casings.
I added some tomato juice to the filling so it would go through the stuffer nicely.
Made a chain of links out of it and put it in the roaster with the cabbage rolls.
Poured a nice mix of tomato juice and some of my wife's homemade tomato soup over it all and covered them with the leftover small cabbage leaves.
Looked like a masterpiece as I put the lid on the roaster and set it into the oven.
1 1/2 hour later pulled it out of the oven, took the lid off and lifted the loose cabbage leaves only to find the casings had all burst leaving me with a mess of meat and rice on top of the cabbage rolls.
Scooped it out into a bowl and although it tastes great it was not the outcome I was after.
Not sure if the casings couldn't handle the heat or if the tomato juice caused the rice to grow more but every one was burst wide open.
It was stuffed loosely anticipating some swelling but that didn't help.
Live and learn.
Got an early start this morning
Cooked up 2 lb hamburger
1 lb diced bacon
1 lb pork sausage meat
2 big onions from the garden
3 toes garlic diced up
A handful of chopped dill
Salt and pepper
Cooked it all up and mixed it 50/50 with cooked rice.
Stuffed a roaster full of cabbage rolls then stuffed the remaining filling into 3 feet of hog casings.
I added some tomato juice to the filling so it would go through the stuffer nicely.
Made a chain of links out of it and put it in the roaster with the cabbage rolls.
Poured a nice mix of tomato juice and some of my wife's homemade tomato soup over it all and covered them with the leftover small cabbage leaves.
Looked like a masterpiece as I put the lid on the roaster and set it into the oven.
1 1/2 hour later pulled it out of the oven, took the lid off and lifted the loose cabbage leaves only to find the casings had all burst leaving me with a mess of meat and rice on top of the cabbage rolls.
Scooped it out into a bowl and although it tastes great it was not the outcome I was after.
Not sure if the casings couldn't handle the heat or if the tomato juice caused the rice to grow more but every one was burst wide open.
It was stuffed loosely anticipating some swelling but that didn't help.
Live and learn.
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
Re: Cabbage roll Sausage
Sorry to hear that. After reading your process it sounds very similar to making Cajun boudin and I believe your solution lies in doing some research in this area. Burst casings is a common problem in boudin so do a Google search of that and I think you will find your solution.
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- Newbie
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- Joined: Fri Feb 28, 2020 03:00
- Location: Alberta
Re: Cabbage roll Sausage
Have you come up with any more ideas with the cabbage roll sausage since your last experience?