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.

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
  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.
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.

Available from Amazon

Make Sausages Great Again

Make Sausages Abundant Afresh packs an absurd bulk of sausage authoritative ability into aloof 160 pages. Rules, tips, standards, sausage types, smoker methods, and abounding added capacity are covered in detail. It additionally contains 65 accepted recipes. Official standards and able processing techniques are acclimated to explain how to actualize custom new recipes, and aftermath any blazon of affection sausage at home.

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 FishSpanish Sausages