Saucisse de Choux

Saucisse de Choux is a popular sausage made with meat and cabbage. The sausage has its origin in the city of Arconsat, a commune in the Puy-de-Dôme department in Auvergne in central France.

Meat trimmings (all pork or half pork and half beef)600 g1.32 lb
Back fat or fat pork trimmings100 g0.22 lb
White cabbage300 g0.66 lb
Ingredients per 1000g (1 kg) of materials
Salt16 g2.5 tsp
White pepper3.0 g1-1/2 tsp
Sugar, granulated5.0 g1 tsp
Onion60 g1 onion
Marjoram2.0 g1 tsp
Caraway *0.5 g1/2 tsp
  1. Cut a cabbage into quarters. Remove the cores of the cabbage because the core is bitter.
  2. 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.
  3. 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 a mixing bowl.
  4. Mix all together.
  5. Grind the whole mixture through the 1/4” (6 mm) grinder plate.
  6. Stuff into 32-36 mm hog casings and twist off in links.
  7. Keep in a refrigerator.
  8. The sausage must be fully cooked before serving. Fry in lard or oil.
* caraway or cumin seeds go well with cabbage, however, not everybody is fond of them.

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