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 g||1.32 lb|
|Back fat or fat pork trimmings||100 g||0.22 lb|
|White cabbage||300 g||0.66 lb|
Ingredients per 1000g (1 kg) of materials
|Salt||16 g||2.5 tsp|
|White pepper||3.0 g||1-1/2 tsp|
|Sugar, granulated||5.0 g||1 tsp|
|Onion||60 g||1 onion|
|Marjoram||2.0 g||1 tsp|
|Caraway *||0.5 g||1/2 tsp|
- Cut a cabbage into quarters. Remove the cores of the cabbage because the core is bitter.
- 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.
- 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.
- Mix all together.
- Grind the whole mixture through the 1/4” (6 mm) grinder plate.
- Stuff into 32-36 mm hog casings and twist off in links.
- Keep in a refrigerator.
- 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.