tag:blogger.com,1999:blog-6454531829676162260.post4271818105536280218..comments2023-10-23T13:07:54.920-07:00Comments on Mennonite Girls Can Cook: Bubbat (with sausage)Lovella ♥http://www.blogger.com/profile/13870567090244361779noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-6454531829676162260.post-32425400855679927302018-03-04T18:53:35.651-08:002018-03-04T18:53:35.651-08:00The recipe for fruit bubbat that can be stuffed in...The recipe for fruit bubbat that can be stuffed into a roasting hen (or baked alonside) is on this blog <br />http://www.mennonitegirlscancook.ca/2013/03/roasted-chicken-with-raisin-bubbat.htmlAnneliesehttps://www.blogger.com/profile/10288355284573379421noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-84792847531613911352018-03-04T13:58:02.767-08:002018-03-04T13:58:02.767-08:00My Mom frequently made chicken dinner with potatoe...My Mom frequently made chicken dinner with potatoes and bubbat. Half of the batch she would bake in the oven and the other half she would steam in a glass bowl over the potatoes. Both were delicious! She passed the recipe onto me. I believe Mennonite Girls can cook also have this recipe!Diannehttps://www.blogger.com/profile/01845084552845073429noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-29119965999711108712016-02-15T11:25:35.989-08:002016-02-15T11:25:35.989-08:00I've had both kinds of bubbat: fleisch and fru...I've had both kinds of bubbat: fleisch and frucht. My Mom always made the fleisch bubbat with the pan lined with bacon on the bottom (and add enough flour until it "feels right"), then peeled smoked sausage cut up and pushed into the top. The frucht kind was either baked in a loaf pan separate, but my Oma would stuff it in a chicken and baked it that way (both are delicious). Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-88141417241851067532014-12-22T11:13:50.418-08:002014-12-22T11:13:50.418-08:00my mennonite mother made a stuffing she called &qu...my mennonite mother made a stuffing she called "bubbat" with roasted chicken. It was like a cake batter with raisins. She stuffed the chicken and roasted as usual. I remember it being cakelike when done and delicious. Anyone out there know about this? Never have seen this in any recipe book. Would love to make it.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-41782662844848825032014-09-19T09:49:58.585-07:002014-09-19T09:49:58.585-07:00My Aunt Katherine and all 7 siblings were from Mt....My Aunt Katherine and all 7 siblings were from Mt. Lake, but I grew up in New York City. Still go back from time to time to visit cousins. Original bubbat, with all the grease, was made for farming in winter, and it's the best grease around. <br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-22509581911986434602013-04-04T00:03:06.614-07:002013-04-04T00:03:06.614-07:00This is more like what I am used to. I do make my ...This is more like what I am used to. I do make my own sausage whenever I can and have to buy extra fat because the hogs I buy don't have enough fat on them to get even 75/25 blend. My Great,great, grandfather Jacob Baerg immigrated to Mountain Lake in 1890's with all but one of his daughters and his only son who stayed behind in Ukraine and 2 of his 3 sons came to Canada in 1925. It's the first time I've been able to say Hi to someone from Mountain Lake.baergyhttps://www.blogger.com/profile/14957753168235003011noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-51088655169878212282012-10-22T14:29:42.986-07:002012-10-22T14:29:42.986-07:00You can serve it fresh out of the oven or room tem...You can serve it fresh out of the oven or room temp. I freeze leftovers and wrap in foil to re-heat in the oven at 350F. Or just thaw and enjoy as is... like a sandwich.Anneliesehttps://www.blogger.com/profile/10288355284573379421noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-51682309143059951032012-10-22T09:52:46.489-07:002012-10-22T09:52:46.489-07:00Do you serve right away-or at room room temp. If ...Do you serve right away-or at room room temp. If I make it ahead how would you reheat. I am microwave free.Six Little Feetnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-72235176079929366912012-05-15T12:25:44.162-07:002012-05-15T12:25:44.162-07:00Bubbat is the best grease in the world. But my Au...Bubbat is the best grease in the world. But my Aunt Katherine Derksen of Mt. Lake MN always lined the pan with thick bacon before putting in the dough, then pushed the sausages into the dough and letting it rise. And these were not the 'modern' sausages, but the kind that left a quarter inch of fat in the pan when cooked.Rose Derksenhttps://www.blogger.com/profile/11917202630914151868noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-21985721394063220202012-04-20T15:27:12.682-07:002012-04-20T15:27:12.682-07:00About 50 yrs. ago our mother was in the hospital f...About 50 yrs. ago our mother was in the hospital for a back operation, our neighbours, 2 old sisters from the united mennonite church , brought us wurst bubbats and rollkuchen several times. Thinking of that always gives me a cosy home feeling.Nadjanoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-24475582394532352382012-02-15T05:52:00.861-08:002012-02-15T05:52:00.861-08:00Forgot to mention that I am taking it as a gift fo...Forgot to mention that I am taking it as a gift for his 75th birthday tomorrow, so cross your fingers for me that it turns out especially well!the Bag Ladyhttps://www.blogger.com/profile/11157365223433690437noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-84523244607425931232012-02-11T12:41:41.079-08:002012-02-11T12:41:41.079-08:00Thank you Bag Lady! I'm encouraged by your com...Thank you Bag Lady! I'm encouraged by your comment and thoughtfulness to bring a bit of nostalgia to a neighbor. Wish you all the best!Anneliesehttps://www.blogger.com/profile/10288355284573379421noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-32866634430942463462012-02-11T08:33:03.133-08:002012-02-11T08:33:03.133-08:00A (73 yr old) neighbour was visiting awhile ago an...A (73 yr old) neighbour was visiting awhile ago and got reminiscing about his childhood - talked about something his mother (who was of Mennonite heritage) made called Bubbat. I was intrigued, so I searched for it and found your website.<br />In his memory, his mom just laid the entire sausage lengthwise in the pan so that when the bubbat was sliced, everyone got a piece of sausage, so this is what I did.<br />Served it to my husband and he liked it well enough to use it for sandwiches in his lunch!<br />I shall make it and take it to my neighbour and hope it is at least similar to what he remembers.<br />Love your site!the Bag Ladyhttps://www.blogger.com/profile/11157365223433690437noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-16474014918077333932011-12-26T09:23:32.452-08:002011-12-26T09:23:32.452-08:00Oh yummy. This looks very similar to a recipe we ...Oh yummy. This looks very similar to a recipe we make that we call bauback. Not sure if that is how it is spelled or the name, but it uses very similar ingredients except the yeast, we use baking powder instead. We would always make it when we were going to travel somewhere because it was like having a sandwich already made. We still make it a lot beings the kids really like it.DakotaRosehttps://www.blogger.com/profile/03807820985884559350noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-4294117787432172322011-04-01T15:02:38.569-07:002011-04-01T15:02:38.569-07:00Oh delicious. My Oma's (and then my parents, a...Oh delicious. My Oma's (and then my parents, and then my) bubbat is done with the same kind of dough, but with 3" long chunks of the sausage just press into the top of the dough. I should make that tonight. :)Abbyhttps://www.blogger.com/profile/08762190955374760455noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-89157796821079411082009-12-15T17:41:22.997-08:002009-12-15T17:41:22.997-08:00(grin) I am cooking split pea soup now, in my slow...(grin) I am cooking split pea soup now, in my slow cooker. I ate some of the sausage, then I thought "if I don't stop nibbling at this it will all be gone" so I put the rest of the half in the soup. The other half will be for my friend's Bubbat. Which I don't think my Ukrainian grandmother ever maide, to my knowledge. <br /><br />The soup: I also put barley in my pea soup. I like to get as much nutrition with as few dishes to wash. :)<br /><br />There is just me now and sometimes I can get into a slump of not cooking. Opening a can, with toast. <br /><br />You have inspired me! Tomorrow, apple cake. <br /><br />anon1Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-53867096879614775772009-12-15T17:23:30.732-08:002009-12-15T17:23:30.732-08:00Hello Anon1 - I'm happy you found it! There ar...Hello Anon1 - I'm happy you found it! There are so many ways you can cook this sausage. In the summertime my hubby barbeques it, in winter I peel and chop it up and put into split pea soup or mix it in with scalloped potatoes. Often times I just peel it and stick it in a baking pot with a little water and cook it for 1 hour.Anneliesehttps://www.blogger.com/profile/10288355284573379421noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-48460088031907234172009-12-15T17:14:16.920-08:002009-12-15T17:14:16.920-08:00I found it.
Smoked, raw pork sausage said the la...I found it. <br /><br />Smoked, raw pork sausage said the label. "Menno" brand. "Mennonite" style. No msg, no fillers. <br /><br />I better taste it before I use it in a gift, I thought. So I baked it, with a bit of time under the broiler. <br /><br />I'm not sure I can guarantee there will be some left for the Bubbat. <br /><br />I had it with tomato chutney. <br /><br />This is definitely something I will buy again now that I know where to find it. There were also Chorizo, Italian,Greek lamb and Ukrainian ham sausage where I found it. They didn't know what I wanted when I said "farmer's" but when I said Mennonite, they said ... oh! Why didn't you say so?<br /><br />anon1Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-25228335179987486462009-12-13T19:23:12.766-08:002009-12-13T19:23:12.766-08:00Thanks Anneliese. Why I don't know this... . M...Thanks Anneliese. Why I don't know this... . Maybe the same sausage has a different name here.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-36293885797298321992009-12-13T14:07:08.200-08:002009-12-13T14:07:08.200-08:00To answer the question about farmer sausage - it i...To answer the question about farmer sausage - it is a pork or mixed beef and pork smoked sausage. You can also use smoked ham for bubbat. Not sure about the cheese on there. . . but only because "we've never had it that way." =)Anneliesehttps://www.blogger.com/profile/10288355284573379421noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-88592356037209788982009-12-13T13:07:40.544-08:002009-12-13T13:07:40.544-08:00Since I see someone else has posted 'this year...Since I see someone else has posted 'this year' I will too. <br /><br />What should I look for to buy wfarmer's sausage? I'm in a big prairie city. I've seen all kinds of cooked sausage in rings: Ukrainian (with and without garlic), ham sausage, "Mundare" sausage. If you can describe what's in it I will have a better chance of getting something similar. I'm near a good German butcher. Should I try there and just say "farmer's sausage"?<br /><br />I'm going to make the Bubat with sausage, and then sprinkle a lot of grated cheddar on top at the last part of the baking. <br /><br />For a friend who does me computer favours. <br /><br />Thank you.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-18055319218452986982009-12-13T05:05:21.349-08:002009-12-13T05:05:21.349-08:00Thanks for this recipe -- I haven't had it in ...Thanks for this recipe -- I haven't had it in years. Ours was made with the farmer's sausage on top, cut into 2" lengths and halved lengthwise, then placed on top before rising. Yummy. We ate it with Schmoorkomst which would have been stewing in the oven all day.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-663356740580561302008-11-11T21:58:00.000-08:002008-11-11T21:58:00.000-08:00This looks good! I think I must try this :0)This looks good! I think I must try this :0)ellen b.https://www.blogger.com/profile/14531430948905935301noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-85527322794686213532008-11-11T14:33:00.000-08:002008-11-11T14:33:00.000-08:00I had a good chuckle at how your MIL explained her...I had a good chuckle at how your MIL explained her recipes to you. I have had that same type of explaination and it does get confusing. I just tell myself to keep trying till it turns out. I've never had this kind of Bubbat. I must try it one day. KathyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-5810357116156577352008-11-11T12:25:00.000-08:002008-11-11T12:25:00.000-08:00oh i love this bubbat. the first time that i had ...oh i love this bubbat. the first time that i had it was in vancouver as a kid and she served it with chicken borscht as well. that was also the first time i had chicken borscht. i make it for the family and we all enjoy it.charlotte mgcchttps://www.blogger.com/profile/11048116678193513487noreply@blogger.com