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Old 01-19-2021, 01:34 PM   #1
Rutersville
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Default Cabbage Sausage

Who'ed a thunk it, but my dearly departed neighbor was right.

My neighbor was born and raised in a house next to my place, and didn't even speak English until he got into kindergarten.

We became good friends when he found out I could speak a little German with him!

For several years he had told me about his family stretched their pork sausage yield by adding a large head of diced cabbage to a 10lb recipe of their smoked sausage, and how good it was.

I finally tried it, and it's really, really good!

5lbs Deer or Elk
5lbs pork shoulder or pork trimmings
2 tablespoons salt
2 teaspoons kosher salt (donít ask me why, Iím just doing what I was taught)
2 tablespoons sweet paprika
6 tablespoons fine ground black or white pepper
1 teaspoon coriander
4 teaspoons mace
1 teaspoon allspice
12 large cloves fresh garlic, finely pressed
2 teaspoon Instacure or Prague powder #1
2.5 cups Shiner Bock Beer
1 large head of green or purple cabbage (medium chopped)

Cut meat it into 1 inch cubes, and grind it through the course plate of your meat grinder.
Combine the spices and garlic in a bowl and mix with the 2.5 cups of Shiner Bock Beer.
Pour the spice and water combination into the ground meat and mix thoroughly for at least 3 minutes. Use your hands for mixing to assure even distribution.
Run the mixture through the fine plate of your meat grinder.
Add the cabbage to the mixture and mix thoroughly.
Use your hands for mixing to assure even distribution.
Stuff it in natural casings and apply your favorite light smoking technique and grill it later or just grill it unsmoked.
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Old 01-23-2021, 07:15 AM   #2
Neuse
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I do believe I will be trying this next month, sounds good.
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Old 01-23-2021, 07:41 AM   #3
slomo
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I’m going to be trying this very soon
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Old 01-23-2021, 07:49 AM   #4
IowaHunter
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I love getting old family recipes! Great post.
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Old 01-23-2021, 08:38 AM   #5
Mr. Stickers
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All the years I've been making sausage ( 40 something ) I have never heard of mixing cabbage in with the sausage....but I am for sure gonna give it a try, thanks for sharing.
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Old 02-01-2021, 08:14 AM   #6
Stolle
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We made batches with cabbage and green onion the past couple years. Itís good.


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Old 02-01-2021, 08:21 AM   #7
Czechoholic
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Hruska's store in Ellinger sells a sausage and cabbage kolache (if you want to try it before you make a batch)
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Old 02-01-2021, 08:46 PM   #8
asu-indian
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I can’t wait to try it.
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Old 02-01-2021, 10:10 PM   #9
3under3
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Wonder how it would be with drained sauerkraut in place of cabbage?
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Old 02-01-2021, 10:47 PM   #10
kmitchl
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Adding the mace to the spices makes it sound more like bratwurst than traditional smoked sausage. Will have to give this a try.
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Old 02-20-2021, 08:10 PM   #11
WildThings
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Made a batch of this today! Gonna smoked it tomorrow, The jury's still out! Stay tuned
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Old 02-23-2021, 12:05 PM   #12
E.TX.BOWHUNTER
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Quote:
Originally Posted by WildThings View Post
Made a batch of this today! Gonna smoked it tomorrow, The jury's still out! Stay tuned
What say the jury?
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Old 03-08-2021, 02:50 PM   #13
WildThings
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I'm not a fan of the spice package. Not saying it's bad but if I go to the trouble of making sausage it's gonna be a different flavor. I am a big fan of adding the cabbage though!!
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