Meats and Sausages
Saucisse Aux Choix (Cabbage Sausage)
This French cabbage sausage is popular in Upper Savoy (Haute-Savoie), region of south-eastern France, bordering both Switzerland and Italy. The area is noted for winter sports; the first Winter Olympic Games were held at Chamonix in 1924.
| Materials | Metric | US |
|---|---|---|
| Lean pork | 200 g | 0.44 lb |
| Pork dewlap or jowls | 270 g | 9.52 oz |
| Pork skins | 130 g | 4.58 oz |
| Pork liver and/or heart | 200 g | 0.44 lb |
| White cabbage | 200 g | 0.44 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 16 g | 3 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| White pepper | 1.0 g | 1/2 tsp |
| Coriander | 1.0 g | 1/2 tsp |
| Cloves, ground | 0.25 g | 1/8 tsp |
| Onions, cooked | 30 g | 1/2 small onion |
Instructions
- Shred cabbage, place in container, place a weighted plate on top, and let the moisture leak out.
- Precook the skins in water at 95° C (203° F) until semi-cooked.
- Dice onion and fry in a little fat until glassy and gold.
- Cut or grind meats, fat, skins and liver (if used) separately through 6 mm (1/4”) plate.
- Grind the cabbage with 6-8 mm (3/8 “) plate.
- Mix meat with salt and cure #1, add liver, skins, fat and all remaining ingredients and mix well.
- Stuff into 38-42 mm beef middles making 15 cm (6”) long links.
- Cold smoke at 18° C (64° F) for 12 hours.
- Keep refrigerated.
Notes
Cabbage sausages are usually sold raw and are added to vegetable soups where they are fully cooked in about 30-45 minutes.
Before serving cook the sausage in water for about 45 minutes.
Before serving cook the sausage in water for about 45 minutes.
