Risotto With Uli's Famous Sausages
MAKES 4 SERVINGS
1 lb. of your favorite Uli's Famous Sausages
6 cups hot broth of your choice
6 tablespoons butter (unsalted preferred)
2 medium size cloves of garlic, mashed
1 large yellow onion, finely chopped
1 1/2 cups uncooked Arborio rice, unwashed
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus
extra for the side
6 fresh basil leaves, chopped

1. Cook sausage using one of Uli's methods. Cool and slice 1/4 inch thick.
2. Heat butter in a 2-gal heavy-bottomed pot. Add onions and garlic, then sauté until onions are dry and the butter breaks out of the mixture.
3. Add rice and pearlize. Gradually add broth one cup at a time. Fluff rice each time until broth is absorbed.
4. When rice is cooked, add Uli's Famous sausage and the cheese using a wooden spoon. Stir well, 1-2 minutes.
5. Sprinkle with basil and accompany with more cheese. Serve immediately.

Uli's Famous Sauerkraut Balls
1/2 lb. of your favorite Uli's Famous Sausage, casings removed
1/4 cup finely chopped onions
1 (14-ounce) can sauerkraut, well drained and chopped
2 tablespoons breadcrumbs
1 (3 – ounce) package cream cheese
Garlic salt to taste
Celery salt to taste
Fine black pepper to taste
2 tablespoons parsley flakes
1 teaspoon prepared mustard
Flour for coating
1/4 cup milk
2 eggs, beaten & scrambled
cracker crumbs

1. In skillet, cook your favorite Uli's Famous sausage with onions until the sausage crumbled and onions brown. Drain through sieve and paper towels.
2. Add sauerkraut and breadcrumbs. Mix well.
3. Combine cream cheese, garlic salt, celery salt, black pepper, parsley and mustard. Stir into sauerkraut sausage mix. Press onto the walls of the mixing bowl and move to freezer. CHILL for 10-20 minutes. Needs to be firm in order to shape the famous balls.
4. Shape into 1 inch balls. Coat with flour, dip into milk-egg mixture. Roll in crushed cracker crumbs.
5. Deep fry in hot oil until golden brown. Serve with your favorite dipping sauce.

Sausage Wrapped in Cabbage Leaves
MAKES 8 HORS D'OEUVRE SERVINGS
2 lbs Uli’s spicy sausages, Chorizo Picante, Hot Italian, Boudin Blanc, etc.
16 large cabbage leaves
1 cup milk
1 egg
salt, pepper and nutmeg to taste
2 cups all-purpose flour
4 cups or more peanut oil
Lime wedges for garnish

1. Pierce the sausage links with a skewer or sharp fork and poach in lightly salted water that is just below the simmer point (about 160ûF) for 10 minutes.
2. Remove and cool. While the sausages are cooling, simmer the cabbage leaves in water until they are tender, about 10 minutes. Drain the cabbage and cut each leaf in half.
3. Cut each sausage in half crosswise, and wrap in the half leaf of cabbage, folding in the edges and ends to make a tight bundle. Secure with a wooden toothpick.
4. Mix together the milk, nutmeg and egg. Lightly salt and pepper the cabbage rolls, then dip them into the egg/milk mixture.
5. Roll in flour, and fry in hot oil that is at least 1/2 inch deep in a heavy skillet. Cook in the hot oil, turning once until brown, about 5 minutes per side. Drain the rolls on paper towels and serve with lime wedges.