Belgian Cabbage Pork Sausage (Soucisse de Choux)
Cabbage and meat go well together so it is not surprising that Belgian Cabbage Pork Sausage (Soucisse de Choux)is well liked. The sausage is very economical to make.
|meat trimmings (all pork or half pork and half beef)||600 g||1.32 lb.|
|back fat or fat pork trimmings||100 g||0.22 lb.|
|cabbage||300 g||0.66 lb.|
Ingredients per 1000g (1 kg) of meat
|onion||60 g||1 onion.|
|salt||18 g||3 tsp.|
|sugar, granulated||5.0 g g||1 tsp.|
|pepper||2.0 g||1 tsp.|
|marjoram||2.0 g||1 tsp.|
- Cut a cabbage into quarters. Remove the cores of the cabbage because the core is bitter.
- Boil cabbage until tender, then remove it from the water, let drain and cool. When the cabbage is cold put it in a clean cloth and twist the top so as to squeeze out any surplus water. If the cabbage is not cold, place it in ice water to cool after boiling.
- Cut meat and fat into 1" (2.5 cm) cubes, cut onions into quarters and place it all in a mixing bowl. Add pieces of boiled cabbage and seasonings into mixing bowl.
- Mix all together.
- Grind the whole mixture through the 1/4" (6 mm) grinder plate.
- Stuff into 32-36 mm hog casings and twist off in links.
- Keep in a refrigerator.
The sausage has to be fully cooked before serving. Fry or cook it like pork sausage.