Entree: France – Auvergne – Saucisse de Choux (Traditional Auvergne pork sausage bound with cooked cabbage)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 45 min

Total 1 hr 25 min

Ingredients

- 2 lb (900 g) coarsely ground pork shoulder
- 6 oz (170 g) pork fat, finely chopped (or back fat)
- 1 small head savoy cabbage, about 1 lb (450 g), cored and finely shredded
- 1 large onion, finely chopped — 1 cup (150 g)
- 3 cloves garlic, minced — about 1 tbsp (9 g)
- 2 tbsp (30 ml) dry white wine
- 1 large egg — approx. 50 g
- 3/4 cup (75 g) stale country bread crumbs
- 1/4 cup (60 ml) milk
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1/2 tsp (1 g) ground nutmeg
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 2 bay leaves
- 4 cups (950 ml) water or low-salt chicken stock for poaching
- Natural hog casings, soaked and rinsed
- 2 tbsp (30 ml) unsalted butter or 1 tbsp (15 ml) neutral oil for finishing

Instructions

1. Prepare the cabbage: heat 1 tbsp (15 ml) neutral oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the shredded savoy cabbage and 1/4 tsp (1 g) salt and cook, stirring, until cabbage is very soft and most moisture has evaporated, about 12–15 minutes. Cool to warm.
2. Soak the bread crumbs in milk in a small bowl until softened, about 5 minutes.
3. In a large bowl combine ground pork, chopped pork fat, cooled cabbage mixture, minced garlic, soaked breadcrumbs, egg, white wine, salt, pepper, nutmeg, and thyme. Mix thoroughly by hand or with a stand mixer fitted with a paddle until evenly combined and tacky, about 2–3 minutes.
4. Test seasoning by frying a 1 in (2.5 cm) patty of the mixture in a small skillet until cooked through; adjust salt and pepper as needed.
5. Rinse hog casings and load onto a sausage stuffer or a large piping funnel. Fill casings with the mixture, forming sausages about 5–6 in (12–15 cm) long. Twist into links and tie or pinch between links. Don’t overfill; leave some space for expansion.
6. Poach the sausages gently: bring 4 cups (950 ml) water or low-salt chicken stock with bay leaves to a bare simmer (do not boil). Add sausages and maintain a low poach at about 175–185°F (80–85°C) for 20–25 minutes until cooked through. Remove and drain.
7. To finish, heat butter or oil in a skillet over medium-high heat. Brown sausages on all sides until nicely caramelized, about 6–8 minutes total.
8. Serve hot with boiled potatoes, mustard, and a simple green salad or with a lentil pilaf for a traditional Auvergne meal.