Meats and Sausages
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.
| Materials | Metric | US |
|---|---|---|
| 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 |
Instructions
- 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.
Notes
* caraway or cumin seeds go well with cabbage, however, not everybody is fond of them.
