Soucisse de Choux (Belgian Cabbage Pork Sausage) and Italian mild. Some of the Italian will be frozen and keep till my bacon is ready to smoke to smoke it. I fixed some of cabbage sausage for supper and it is good.
Cabbage sausage
[h1]Belgian Cabbage Pork Sausage
(Soucisse de Choux)[/h1][h1]
Meats Metric US
meat trimmings (all pork or half pork and half beef) 600 g 1.32 lb.
back fat or fat pork trimmings 100 g 0.22 lb.
cabbage 300 g 0.66 lb.
Ingredients per 1000g (1 kg) of meat
onion 60 g 1 onion.
salt 18 g 3 tsp.
sugar, granulated 5.0 g 1 tsp.
pepper 2.0 g 1 tsp.
marjoram 2.0 g 1 tsp.
Instructions
1. Cut a cabbage into quarters. Remove the cores of the cabbage because the core is bitter.
2. Boil cabbage until tender, then remove it from the water, let drain and cool. When the cabbage is cold put it in a clean cloth and twist the top so as to squeeze out any surplus water. If the cabbage is not cold, place it in ice water to cool after boiling.
3. Cut meat and fat into 1" (2.5 cm) cubes, cut onions into quarters and place it all in a mixing bowl. Add pieces of boiled cabbage and seasonings into mixing bowl.
4. Mix all together.
5. Grind the whole mixture through the 1/4" (6 mm) grinder plate.
6. Stuff into 32-36 mm hog casings and twist off in links.
7. Keep in a refrigerator.
Notes
The sausage has to be fully cooked before serving. Fry or cook it like pork sausage.[/h1]
Italian Sausage-Smoked
The Italian sausage is good also.
Meats US
pork butt 2.20 lbs
black pepper, coarse 1 tsp.
Ingredients per 1000g (1 kg) of meat
salt 3 tsp.
Cure #1 ½ tsp.
sugar ½ tsp.
red pepper or cayenne 1 tsp.
fennel seed, whole 2 tsp.
coriander ½ tsp.
caraway ½ tsp.
nutmeg ½ tsp.
thyme 1/2 tsp.
cold water ⅜ cup
Instructions
1. Grind meat with ⅜” (10 mm) plate.
2. Mix meat with all ingredients, including water.
3. Stuff into 32 - 36 mm hog casings and tie into 5” (12 cm) links.
4. Hang sausages at room temperature for 1-2 hours to dry OR place for 30 minutes in a pre-heated smokehouse (no smoke applied) at 110-120° F (43-49° C) to dry the surface of the sausages. Keep the vent fully open to facilitate removal of the moisture.
5. Adjust vent 1/4 open and apply heavy smoke increasing temperature to around 140° F (60° C) until desired color is obtained. This should take about 2 hours.
6. Increase temperature to 170° F ( 77 C) until an internal meat temperature of 154° F (68° C) is reached.
7. Shower sausages with cold water.
8. Keep refrigerated.
Notes
For Sweet Italian Sausage remove hot pepper/cayenne from the recipe
For Hot Italian Sausage add 4 g (2 tsp) cayenne pepper.
Italian spices such as basil, thyme and oregano are often added.
Cabbage sausage
[h1]Belgian Cabbage Pork Sausage
(Soucisse de Choux)[/h1][h1]
Meats Metric US
meat trimmings (all pork or half pork and half beef) 600 g 1.32 lb.
back fat or fat pork trimmings 100 g 0.22 lb.
cabbage 300 g 0.66 lb.
Ingredients per 1000g (1 kg) of meat
onion 60 g 1 onion.
salt 18 g 3 tsp.
sugar, granulated 5.0 g 1 tsp.
pepper 2.0 g 1 tsp.
marjoram 2.0 g 1 tsp.
Instructions
1. Cut a cabbage into quarters. Remove the cores of the cabbage because the core is bitter.
2. Boil cabbage until tender, then remove it from the water, let drain and cool. When the cabbage is cold put it in a clean cloth and twist the top so as to squeeze out any surplus water. If the cabbage is not cold, place it in ice water to cool after boiling.
3. Cut meat and fat into 1" (2.5 cm) cubes, cut onions into quarters and place it all in a mixing bowl. Add pieces of boiled cabbage and seasonings into mixing bowl.
4. Mix all together.
5. Grind the whole mixture through the 1/4" (6 mm) grinder plate.
6. Stuff into 32-36 mm hog casings and twist off in links.
7. Keep in a refrigerator.
Notes
The sausage has to be fully cooked before serving. Fry or cook it like pork sausage.[/h1]
Italian Sausage-Smoked
The Italian sausage is good also.
Meats US
pork butt 2.20 lbs
black pepper, coarse 1 tsp.
Ingredients per 1000g (1 kg) of meat
salt 3 tsp.
Cure #1 ½ tsp.
sugar ½ tsp.
red pepper or cayenne 1 tsp.
fennel seed, whole 2 tsp.
coriander ½ tsp.
caraway ½ tsp.
nutmeg ½ tsp.
thyme 1/2 tsp.
cold water ⅜ cup
Instructions
1. Grind meat with ⅜” (10 mm) plate.
2. Mix meat with all ingredients, including water.
3. Stuff into 32 - 36 mm hog casings and tie into 5” (12 cm) links.
4. Hang sausages at room temperature for 1-2 hours to dry OR place for 30 minutes in a pre-heated smokehouse (no smoke applied) at 110-120° F (43-49° C) to dry the surface of the sausages. Keep the vent fully open to facilitate removal of the moisture.
5. Adjust vent 1/4 open and apply heavy smoke increasing temperature to around 140° F (60° C) until desired color is obtained. This should take about 2 hours.
6. Increase temperature to 170° F ( 77 C) until an internal meat temperature of 154° F (68° C) is reached.
7. Shower sausages with cold water.
8. Keep refrigerated.
Notes
For Sweet Italian Sausage remove hot pepper/cayenne from the recipe
For Hot Italian Sausage add 4 g (2 tsp) cayenne pepper.
Italian spices such as basil, thyme and oregano are often added.
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