Saucisse Aux Choix (Cabbage Sausage)

This French banknote sausage is accepted in High Savoy (Haute-Savoie), arena of south-eastern France, adjoining both Switzerland and Italy. The breadth is acclaimed for winter sports; the aboriginal Winter Olympic Amateur were captivated at Chamonix in 1924.

MaterialsMetricUS
Lean pork200 g0.44 lb
Pork dewlap or jowls270 g9.52 oz
Pork skins130 g4.58 oz
Pork alarmist 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 baby onion
Instructions
  1. Shred cabbage, abode in container, abode a abounding bowl on top, and let the damp aperture out.
  2. Precook the banknote in baptize at 95° C (203° F) until semi-cooked.
  3. Dice onion and fry in a little fat until burnished and gold.
  4. Cut or bullwork meats, fat, banknote and alarmist (if used) alone through 6 mm (1/4”) plate.
  5. Grind the banknote with 6-8 mm (3/8 “) plate.
  6. Mix meat with alkali and cure #1, add liver, skins, fat and all actual capacity and mix well.
  7. Stuff into 38-42 mm beef middles authoritative 15 cm (6”) continued links.
  8. Cold smoke at 18° C (64° F) for 12 hours.
  9. Keep refrigerated.
Notes
Cabbage sausages are usually awash raw and are added to vegetable soups area they are absolutely adapted in about 30-45 minutes.
Before confined baker the sausage in baptize for about 45 minutes.

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