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.
MaterialsMetricUS
Lean pork400 g0.88 lb
Pork fat or fat trimmings300 g0.66 lb
Meat trimmings rich in connective tissue and/or skins100 g0.22 lb
White cabbage300 g0.44 lb
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
White pepper1.0 g½ tsp
Garlic3.5 g1 clove
Instructions
  1. Cut/shred cabbage, place in container, place a weighted plate on top, and let the moisture leak out.
  2. Precook the skins in water at 95° C (203° F) until semi-cooked.
  3. Grind meats, fat, and cabbage through 8 mm (3/8”) plate.
  4. Grind skins (if used) and connective tissue trimmings through 3 mm (1/8 “) plate. This operation can be performed in food processor.
  5. Mix everything with salt, pepper and garlic.
  6. Stuff into 32-36 mm pork casings.
  7. Cook in water at 80° C (176° F) for 30 minutes.
  8. Cool in cold water for 10 minutes, place in air to evaporate moisture.
  9. Refrigerate.
Notes
Serve cold, boiled or fried.

french cabbage sausage

Cooked cabbage sausage

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs