How much browned sourkraut should i add?

I just happened to be paging through my Kutas book and came across a cabbage sausage recipe. He used 3.5 pounds of cabbage (cored) for 10 pounds of pork butt. Boil the cabbage until tender, drain, cool, and then grind with the meat.

I know you’re still working out a recipe and thought this might help a little.

I look forward to hearing how it goes. It sounds like fun!

I forgot to post the link for the CORNED BEEF SAUSAGE.

did you add the thousand island sauce on top?

Don’t you dare. A proper Reuben sandwich has Russian dressing, not Thousand Island.

On a related note, I have a “corned beef” sausage recipe that I’ve done a few times. It really does come very close to corned beef, but it uses chuck instead of brisket. Grinding corned beef could be interesting, but it might be tough to control your salt content.

I have no idea how much sauerkraut to add, but I wonder if you’ll ever be able to get enough in there to come close to what a Reuben sandwich is like. My favorite ones have a lot of sauerkraut on them. Getting those same proportions while keeping a good quality sausage might be pretty dadgum tricky. Of course, once it’s cooked a bit and squeezed out, I might be surprised.

I love the idea of adding the high-temp Swiss. If you haven’t used it before, be aware that’s it’s fairly mild in “Swiss” flavor, but it does add something good to a sausage (I used it in some Summer sausage).

Maybe try a mix. Pre corned beef brisket is pretty lean since its trimmed. Unless your going to cure a whole packer, I would do a 50/50 corned flat, with some pork shoulder.

I meant grind the raw corned beef.