Meats and Sausages
Saucisse de Choix-Cooked Cabbage Sausage
Saucisse de Choux is an Auvergnese cooked sausage made with pork and white cabbage. Auvergne. a small French province in southern France is known for its mountain ranges and dormant volcanoes. Auvergne has about 50 freshwater ponds and lakes. Some are high in the mountains and have volcanic origins. Lac de Guéry is the highest lake in Auvergne. The region is famed for its charcuterie, for its cheeses, and for its mineral waters.
| Materials | Metric | US |
|---|---|---|
| Lean pork | 400 g | 0.88 lb |
| Pork fat or fat trimmings | 300 g | 0.66 lb |
| Meat trimmings rich in connective tissue and/or skins | 100 g | 0.22 lb |
| White cabbage | 300 g | 0.44 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 18 g | 3 tsp |
| White pepper | 1.0 g | ½ tsp |
| Garlic | 3.5 g | 1 clove |
Instructions
- Cut/shred cabbage, place in container, place a weighted plate on top, and let the moisture leak out.
- Precook the skins in water at 95° C (203° F) until semi-cooked.
- Grind meats, fat, and cabbage through 8 mm (3/8”) plate.
- Grind skins (if used) and connective tissue trimmings through 3 mm (1/8 “) plate. This operation can be performed in food processor.
- Mix everything with salt, pepper and garlic.
- Stuff into 32-36 mm pork casings.
- Cook in water at 80° C (176° F) for 30 minutes.
- Cool in cold water for 10 minutes, place in air to evaporate moisture.
- Refrigerate.
Notes
Serve cold, boiled or fried.
Cooked cabbage sausage
