Kohlwurst (cabbage sausage)

Category: Meat dishes

Kitchen: german

Ingredients
pork	250 g
beef	400 g
White cabbage	300 g
sauerkraut	200 gr.
bulb onions	1 large onion
carrot	1 medium
pork belly
table salt	30 g or to taste
pepper mix, cumin, nutmeg, cardamom	taste
garlic	2 cloves
vegetable oil	2-3 st. spoons

Cooking method

Looking through various materials about German cuisine, several times I came across references to cabbage sausages - the so-called. Kohlwurst.
This dish is typical of the lands of northwestern Germany (Lower Saxony, Bremen, Hamburg, Schleswig-Holstein, Westphalia). For these territories, the basis of any food intake is made from potatoes, cabbage and rutabagas, which in other regions is considered almost animal feed. There is even a "Cabbage Eating Festival", where such sausages are a must. Of course, it seems to me that in many respects this dish is caused by the principle of "craving for inventions is cunning" and is intended to supplement expensive meat with a cheaper product. Why - cabbage is cheap and cheerful. Be that as it may, but I discovered many recipes of German cuisine where these sausages are one of the ingredients. But I didn't really find the recipes for the actual preparation of sausage. So, general information. Therefore, the recipe is largely improvisation. Maybe our girls living in Germany will correct me by technology, but based on the information available to me, I imagined the cooking process as follows.
Chop onions and carrots in any way and simmer in vegetable oil.
Shred fresh cabbage again arbitrarily (it will still twist), send to onions and carrots in a pan. Put sauerkraut there, salt, pepper and simmer until half cooked.
Twist the meat and cabbage in a meat grinder with a wire rack with large holes (8 mm).
Season with salt, pepper, add spices to taste and knead in a food processor. I did it in a dough mixer with a spatula.
Fill the cranium with a meat grinder with a nozzle or a cobass syringe, forming small plump sausages.
These are the sausages I got. In the photo, only half.
And then your imagination. I have seen cooked, fried, smoked Kohlwurst in recipes. Most often, they are still an ingredient in a dish. I hope to implement some of them in the future, since I have about a dozen sausages in my freezer. Today I just fried sausages and served them with mashed potatoes and horseradish.
I must say that the sausages turned out to be very juicy. They have a slight sweetish taste. The cabbage is felt, but not very strong, the meat still dominates. For the future, I will make them with a large percentage of pork, otherwise they turned out to be rather post-like. But in general I am satisfied and very much. Even my husband, who does not like cabbage, ate sausage with appetite and only complained about the lack of salinity.

The dish is designed for

10-12 pieces

Time for preparing:

2 hours

Cooking program:

plate

Note

Special thanks to Angela ang-kay, for the inspiration in the sausage business and the very high quality casings and other sausage ingredients she kindly helped to get.