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.

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.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages