Saucisse de Lieu Jaune au Chou Vert-Fish Sausage with Cabbage Leaves

French sausage made with flesh of white fish like pollock and green cabbage leaves.

Calories: 110

Servings: 10

Prep time: 1.5 hours

Cook time: 25 minutes

Materials	Metric	US
Pollock or white fish	500 g	1.10 lb
Lard	50 g	0.11 lb
Onions, chopped	70 g	2.4 oz
Green cabbage leaves	300 g	0.66 lb
Fish stock	30 ml	i oz fl
Whole egg	50 g	1 egg

Ingredients per 1000g (1 kg) of materials

Salt	12 g	2 tsp
Pepper, white	1.5 g	1 tsp
Lemon zest	14 g	2 tsp

Instructions

Grate the skin of the lemon, do not include the white underlayer known as pith which is bitter.
Add 30 g of salt (almost 2 tablespoons) to 1 liter (quart) of water and bring to a boil. Choose best looking green cabbage leaves, cut into smaller pieces and blanch them for 5 minutes in a boiling water. Cool in cold water, drain and force the excess water out.
Chop onions finely and fry in lard in a skillet on low-heat until they become glassy and golden.
Add cabbage leaves and fish stock, cover the skillet and simmer on low heat for 30-40 minutes. Drain resulting stew, and cool immediately in refrigerator.
Grind partially frozen fish flesh through 8-10 mm plate.
Mix ground fish, cabbage stew, eggs and spices together.
Stuff the mixture into 30-32 mm pork casings, making 15 cm (6”) links.
Cook in salty water (20 g salt per 1 liter) at 80° C (176° F) for 25 minutes. Cool.
Keep refrigerated.

Notes

It is a wise precaution to scald lemons briefly with hot water and cool them immediately with cold water. This will remove any traces of chemicals that could be applied to lemons during growing season.
White fish: pollock, whiting, cod, hake.

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