Pigs In A Blanket Recipe

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Pigs in a Blanket

Tauna Bowman


these are how my grandmother made these for New Year's Eve. German/Irish/Pennsylvania Dutch backgrounds. No Tomatoes in this recipe. She told me this was considered to be a depression revised meal.

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8 - 12


1 Hr


10 Hr




3 lb
unseasoned ground pork sausage
3/4 c
uncle ben's white rice (not instant)
1/2 c
water, more or less depending on how moist you want your pigs to be.
1/2 tsp
fresh ground pepper
2 large
onions sliced thin
brown sugar optional
8 lb
sauerkraut drained but not squeezed
1 medium
head of cabbage

Directions Step-By-Step

Mix pork sausage, rice, water and pepper in a large bowl. You can add a little more water if mixture is too thick. cover and refidgerate until cabbage is ready.
Bring a large pan of water to a boil and place head of cabbage in boiling water until leaves loosen and become limp. Seperate leaves and stack on a plate.
Using a 1/4 or 1/3 measuring cup, scoop pork mixture out to form an oblong roll. place one piece on a cabbage leaf and roll up. repeating with remaining pork mixture. This amount usually yeilds about 24 pork rolls.
Drain sauerkraut in a collander and layer about 2 lbs in the bottom of an electric roaster or large crock pot. sprinkle with about 2 Tbsp brown sugar and a thin layer of onions. then layer with cabage rolls.
Cover cabage rolls with another layer of sauerkraut, then brown sugar the onino and cabage rolls, repeat until you end up with a top covering of sauerkraut. any extra cabbage leaves can be laid on top of the kraut to cook as well.
Set roaster to 325° and slow cook for at least 10 hours. keep checking every few hours to make sure your kraut is not burning on the bottom. In crock pot set temp to high for the first 6 housr the on low the remaining 4 hours.
Serve with mashed potatoes at the strike of the new year for good luck!

I usually start my pigs about 1:00pm then have them as the new year comes in!

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Irish
Other Tag: Heirloom