Abraham's Sausages & Meats

[Recipe] Grandma Essie’s Crunchy Sausage & Vege Cake (Folded Popiah)


6 servings
Prep time: 20min
Cooking time: 10min
Total time: 30min

Crunchy on the outside, tender on the inside. Make this easy family sausage recipe by Grandma Essie.


2 links sausage, casing removed (we used Cajun Andouille for the spiciness, you may sub with any of your choice)

2 Popiah sheets

150g cabbage, core removed, thinly sliced

1 small carrot, peeled and julienned

15g dried black fungus, rehydrated, thinly sliced

1 egg white

1/2 tbsp cornstarch

Cooking oil

Salt and Pepper


Boil water with 1 tsp of salt, or to taste (we add until it achieves a saltiness of a well seasoned soup). Poach cabbage in the boiling water until slightly soft, about 1.5 to 3 minutes. (Tips: 1.5 minutes to retain a little crunchiness, if you like completely soft texture you may go with 3 minutes or more.)

Drain cabbage over colander. Push cabbage down with a spatula to squeeze dry the cabbage. Set aside and let cool.

Heat a drizzle of oil in non-stick skillet over low-medium heat. Add sausage, crumble and cook for 3-4 minutes. Remove from skillet and set aside.

In a large mixing bowl, combine sausage, cabbage, carrot and black fungus with cornstarch.

Prepare the popiah sheet. Evenly spread sausage mixture on one side of the popiah sheet. Brush the edge of popiah sheet with egg white, fold the popiah sheet into half and close the edge. (Tips: We fold as shown below to have crunchiness in alternated layer of mixture.)

 Heat a tablespoon  of cooking oil over low-medium heat in non-stick skillet. Fry the sausage & vege cake in the skillet until nicely browned.

Remove from skillet. Cut into slices of preferred serving size.

Serve hot.

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