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 g||1.32 lb|
|Back fat or fat pork trimmings||100 g||0.22 lb|
|White cabbage||300 g||0.66 lb|
Ingredients per 1000g (1 kg) of materials
|Salt||16 g||2.5 tsp|
|White pepper||3.0 g||1-1/2 tsp|
|Sugar, granulated||5.0 g||1 tsp|
|Onion||60 g||1 onion|
|Marjoram||2.0 g||1 tsp|
|Caraway *||0.5 g||1/2 tsp|
- Cut a banknote into quarters. Abolish the cores of the banknote because the amount is bitter.
- 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.
- 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.
- Mix all together.
- Grind the accomplished admixture through the 1/4” (6 mm) grinder plate.
- Stuff into 32-36 mm hog casings and aberration off in links.
- Keep in a refrigerator.
- 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.