My grandmother always made these for New Year's. she only used fresh unseasoned pork sausage, 1/4 cup rice per pound of meat, and no onions. then she would make little logs using 1/4 cup meat, (pigs as she called them) and then roll them in a sour head blanket(cabbage soaked in a brine). she layered sauerkraut, sliced onion, then a layer of pigs. Layering them til all the pigs were in the electric roaster pan, cover them with additional sauerkraut and cook them all day long on 325 degrees. then just before midnight we all had a plate of pigs and kraut over mashed potatoes.
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