Cabbage sausages

Cabbage sausages

Kaštelanski kulen

By
From
Dalmatia
Serves
4

These unusual sausages are truly delicious and relatively easy to make. After boiling, they keep well in the refrigerator for a few days and can then be barbecued, pan-fried or oven-baked. In Dalmatia there are many different versions of this recipe, but kaštelanski kulen is one of the most well-known versions. Enjoy – I know you will!

Ingredients

Quantity Ingredient
400 grams green cabbage, finely chopped
1 brown onion, chopped into fine dice
500 grams short-grain white rice
80 grams sultanas
grated zest of 1 lemon
1 whole nutmeg, freshly grated
500ml vegetable stock
1 metre length pork sausage casing
butcher’s twine
sea salt
freshly ground black pepper

Method

  1. In a large bowl mix the cabbage with the onion, rice, sultanas, lemon zest, nutmeg and vegetable stock. Season well with salt and pepper. Set aside for 1 hour.
  2. Wash the pork sausage casing well, but do not remove the fat. Gently start to fill it with the cabbage mixture, using your hands. Make 30 cm long sausages, tying them well with butcher’s twine. Leave a space of four fingers at the end of each sausage empty, otherwise when the rice starts to cook it will expand and break the casing.
  3. Prick the sausages with a toothpick or sewing needle and cook in salted water over low heat for about an hour. To finish, you can later grill the sausages on the barbecue, pan-fry or bake in the oven for about 10–15 minutes at 200°C.
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