Cabbage And Pork Sausage - Tripp Sausage Recipe

Name: Cabbage And Pork Sausage - Tripp Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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).
2
Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
3
Boil the cabbage until tender.
4
Drain and cool.
5
Grind cooked cabbage with the onion and meat.
6
Add remaining ingredients
7
Fill the casings and make links by twisting the sausage where you wish the links to be.
8
Four inches is a good size for a regular serving, smaller links may be made for appetizer servings.
9
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.
10
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.
11
Drain and let rest for about 15 minutes before slicing; serve while warm.

2761

kcal

Calories

159

Fat

Carbs

307

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon white pepper, 1 teaspoon ground ginger, 2 1/2 tablespoons sage, 2 teaspoons ground nutmeg, and more.

Yes, Cabbage And Pork Sausage - Tripp Sausage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cabbage And Pork Sausage - Tripp Sausage

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