Meats and Sausages
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.
| 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.
White fish: pollock, whiting, cod, hake.
