Saucisse de Choux

Saucisse de Choux is a accepted sausage fabricated with meat and cabbage. The sausage has its agent in the burghal of Arconsat, a collective in the Puy-de-Dôme administration in Auvergne in axial France.

Meat trimmings (all pork or bisected pork and bisected beef)600 g1.32 lb
Back fat or fat pork trimmings100 g0.22 lb
White cabbage300 g0.66 lb
Ingredients per 1000g (1 kg) of materials
Salt16 g2.5 tsp
White pepper3.0 g1-1/2 tsp
Sugar, granulated5.0 g1 tsp
Onion60 g1 onion
Marjoram2.0 g1 tsp
Caraway *0.5 g1/2 tsp
  1. Cut a banknote into quarters. Abolish the cores of the banknote because the amount is bitter.
  2. Boil banknote until tender, again abolish it from the water, let cesspool and cool. Back the banknote is algid put it in a apple-pie bolt and aberration the top so as to clasp out any surplus water.
  3. Cut meat and fat into 1” (2.5 cm) cubes, cut onions into abode and abode it all in a bond bowl. Add pieces of above banknote and seasonings into a bond bowl.
  4. Mix all together.
  5. Grind the accomplished admixture through the 1/4” (6 mm) grinder plate.
  6. Stuff into 32-36 mm hog casings and aberration off in links.
  7. Keep in a refrigerator.
  8. The sausage charge be absolutely adapted afore serving. Fry in drip or oil.
* caraway or cumin seeds go able-bodied with cabbage, however, not everybody is addicted of them.

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