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.

Calories: 310
Servings: 10
Prep time: 13 hours
Cook time: 30 minutes

Nutritional information

Lean pork200 g0.44 lb
Pork dewlap or jowls270 g9.52 oz
Pork skins130 g4.58 oz
Pork liver and/or heart200 g0.44 lb
White cabbage200 g0.44 lb
Ingredients per 1000g (1 kg) of materials
Salt16 g3 tsp
Cure #12.5 g1/2 tsp
White pepper1.0 g1/2 tsp
Coriander1.0 g1/2 tsp
Cloves, ground0.25 g1/8 tsp
Onions, cooked30 g1/2 small onion
  1. Shred cabbage, place in container, place a weighted plate on top, and let the moisture leak out.
  2. Precook the skins in water at 95° C (203° F) until semi-cooked.
  3. Dice onion and fry in a little fat until glassy and gold.
  4. Cut or grind meats, fat, skins and liver (if used) separately through 6 mm (1/4”) plate.
  5. Grind the cabbage with 6-8 mm (3/8 “) plate.
  6. Mix meat with salt and cure #1, add liver, skins, fat and all remaining ingredients and mix well.
  7. Stuff into 38-42 mm beef middles making 15 cm (6”) long links.
  8. Cold smoke at 18° C (64° F) for 12 hours.
  9. Keep refrigerated.
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.

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