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.

MaterialsMetricUS
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
Instructions
  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.
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.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs