The idea is to wrap a wurst with pork and a rice mixture, wrap it in a cabbage leaf and tuck it into a sauerkraut mixture – add sour cream. Voila! The Wurst SaueRoulade Recipe is born!

Not to mention how befitting it is with the theme of the website.

Originally from the Turkish empire, the Hungarians have considered ‘stuffed cabbage as the coat of arms of Hungary.’ A frequently used saying by the Hungarians from the17th and the 18th centuries. Whether you were born rich or born poor, cabbage and meat were always at the forefront of any daily menu.

Preparation always varied from country to country. Generally, pork or smoked pork is used as the meat filling within a rolled cabbage leaf, then topped with sour cream. It is a recipe that’s adjusted to various tastes and regions. Some areas used blanched cabbage and sometimes sauerkraut. In some regions, stuffed cabbage is not thickened with a roux at all, as in Transylvania.

Only stuffed cabbage tastes better reheated, as the old Hungarian saying goes, which was used as a metaphor for couples reunited. As a Hungarian who has grown up on family recipes from the old country, stuffed cabbage gets better and better every day and in every way.

Wurst SaueRoulade is a recipe that was born in a region just north of Las Vegas, Nevada. I love to experiment with meals and most often a recipe is never repeated in this household only because I’m a creative cook and I usually don’t take notes. However, the foundation of this recipe has roots deep in family tradition. The inspiration happened one day when I had a few German pork wursts in my refrigerator and a bag of sauerkraut to make another recipe, however, I lacked one ingredient. I proceeded to plan B. Wurst SaueRoulade was the result, and as the saying goes here in America, innovation is the mother of invention.

And also since stuffed cabbage tastes even better the next day…it also freezes well. Just leave out the sour cream before freezing and add it after it’s reheated right before serving.

INGREDIENTS you will need:

  • Saurkraut, 16 ounces.
  • Your Favorite Beer 12 ounces (Qty: 2; one for the recipe and one for you)
  • Salt
  • White pepper
  • Black pepper
  • Paprika
  • Mustard powder
  • Lemon
  • Five bratwurst
  • Whole cabbage
  • Rice
  • Red onion
  • Yellow onion
  • Butter
  • 4-7 colorful mini peppers
  • One hot pepper (optional)
  • Sour Cream

SAURKRAUT MIXTURE

I like my saurkraut a less briny than how it comes straight from the bag, jar or tin. At least for this recipe. After opening your container of saurkraut, place it in a colander above a bowl to catch the juices of the sauerkraut. Rinse with cool water for a few seconds. Some people like to drink the juice as it is, I am not one of them. Although for the sake of research I did take a swig…Confirmed, I am not a fan of this juice straight up.

After you rinsed the sauerkraut take a ball in your hand and squeeze it out more. I placed the squeezed saurkraut into a bowl of Heineken beer. (We just happened to have a mini keg on hand.) It can be most beers. However, I would choose one that was not fruity. I added a teaspoon of salt and a couple of dashes of white pepper to taste. I also added one tablespoon of apple cider vinegar. The saurkraut will soak in the beer marinade while you get the bread dough ready for the next stage of this meal.

Delicious Langos Recipe (Fresh Fried Potato Bread)

Click Here for Full Langos Recipe

RICE

Place a 1/2 cup of white rice in a saucepan of boiling water. The rule of thumb I learned while living in Hawaii is to have the water lap over the uncooked rice by about an inch. (Or if you have a rice cooker then just load and lock.) Let the rice simmer for about 25-30 minutes with the lid on until it’s done. Don’t worry if its sticky or flakey, but don’t forget to add a pinch of salt while cooking.

CABBAGE LEAVES

Carefully peel away the first 6-8 leaves of the cabbage and cut out a V shape from the stem of the leaf. Placed the cupped leaves in a tall steam cooking pot to get them to be more malleable. It takes about 5 minutes for the leaves to soften after the water boils underneath.

FIVE BRATWURST

I used German bratwurst with mild seasonings. Use your own Wurst choice; it is just a matter of taste. Take one bratwurst and remove the outer casing. Put aside for the moment. Place the other four in a saucepan with water and boil until they are well done. These Wursts are best to be cooked entirely since they are made from pork. Save the water they are simmered in.

ONION and PEPPER MEDLEY

Dice a whole medium red onion into small pieces
Dice a half yellow onion into small pieces
Thinly slice lengthwise several mini bell peppers of various colors, this looks nice in the presentation.
Do the same with one hot Habanero pepper. (At your discretion.)

Place the onions in a skillet with a tablespoon of oil. Add the peppers and often stir until they are lightly cooked, and the onions are well on their way to transparency. Place the vegetables into a large bowl and let it cool for a few minutes. To this add a quarter cup of the water from the saucepan into the bowl. Scoop in the rice. Mix with your kitchen tool of choice. Add the uncooked wurst that you set aside without the casing. My kitchen tool of choice, in this case, are my hands to manipulate the meat throughout the rice and onion medley. Let this mixture meld together.

In front of you, you should see a bowl of rice and pork medley, saurkraut marinading in beer, six to eight cabbage leaves, four bratwursts, Langos dough that has doubled in size, and a partridge in a pear tree. (Just kidding about the partridge, that’s another recipe.)

Ready For the Part We Have All Been Waiting For?

Cabbage Wrarpped Sausage

THE ENSEMBLE

Take a cabbage leaf and hold it in the palm of your hand and place a scoop of the rice and pork stuffing into it. Place a whole bratwurst on top lengthwise. Put another scoop of stuffing on the top and roll the leaf over it wrapping it up like in a blanket. If you need another cabbage leaf for full coverage, double roll it to hold its shape. Place your first roll into an oven-safe pan. I used my large iron skillet. Repeat this process with the four remaining wurst sausages. You will have some stuffing left in the bowl that you will mix with the saurkraut. Place that saurkraut, rice, pork mixture between and around the wurst roulades you made.

With the remaining water from the boiling bratwurst, (should be a cup and a half or so), add a 1/4 cup of saurkraut juice, and a quarter cup butter and let simmer again. If there needs to be more liquid just add more saurkraut juice. Add a tbsp of paprika, 1/4 tsp mustard powder, 1/4 tsp white and black pepper, and 1/2 tsp salt to taste. ( remember the saurkraut juice is salty already) Stir and take the heat down.

Sift in two tablespoons of flour slowly while whisking quickly. If you don’t want to risk lumps of flour in your sauce, take a small amount of liquid out from the saucepan and into a smaller bowl. Add the flour into the bowl while whisking until the liquid thickens. Pour the thickened sauce back into the saucepan stirring while it thickens the rest of the liquid. This way you can add more flour to thicken if you need to, you can adjust the seasonings in the side bowl to be on the safe side. Either way works.

Pour this savory sauce on top of the Wurst SauRolaude ensemble and let it seep into the saurkraut mixture around the sides. Set your oven to 375 degrees and let it bake for an hour.

This time will be well spent cleaning up the kitchen and setting the plates for a wonderful meal. About 20 minutes from serving, pour a 1/4 inch depth of cooking oil into a large flat-bottomed saute pan. Cut a two-inch slice from the langos dough and form into an oval organic shape. Make several and place on your kneading surface. When the oil is ready, cut away a test piece of dough and try it out. If the oil steadily bubbles around it and turns it a golden brown, it is ready. Keep that heat steady.

Place the langos dough shapes into the oil and fry until it is golden brown, flip over with tongs and let the other side fry. Sprinkle with salt. Place fresh langos on a plate and serve. I suggest having the Wurst SauRoulaude ready to serve as the langos is freshly fried and out of the pan. Place an extra scoop of saurkraut and sour cream on top of the langos for a delicious bite of rich flavors and tasty textures.

It is a savory combination in the Wurst way!

Cheers and Guten Appetit.

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Featured photo by A.D. Cook