Soucisse de Choux
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Release Date 24.04.2025
Preparation
Ripening
Hot Smoking
Cold Smoking
Drying
Cooking
Ice Bath
Equipment
- 1 Mincer
- 1 Grinder Plate 18mm
- 1 Grinder Plate 6mm
Ingredients
Meat
- 600 g Pork S2 10% Fat
- 100 g Pork Back Fat
Other
- 300 g Cabbage
Casings
- 1 m 32/34 Pork Casing
Herbs & Spices
- 18 g Table Salt
- 2.5 g Ground Black Pepper
- 2 g Rubbed Marjoram
- 5 g Cristal Sugar
- 50 g Fresh Onion
Instructions
Preparation
- Cut the 300 g Cabbage, remove center and simmer until soft.
- Let the cabbage cool and squeeze out excess water .
- Soak the 1 m 32/34 Pork Casing in cold water for 30 minutes
- Prepare the spice mix with 18 g Table Salt, 2.5 g Ground Black Pepper, 2 g Rubbed Marjoram & 5 g Cristal Sugar.
- Chop the 50 g Fresh Onion.
Grinding Part 1
- Grind the 600 g Pork S2 and 100 g Pork Back Fat through the 18mm plate.
Mixing
- Mix the ground meat with the spices and cabbage & onion.
Grinding Part 2
- Grind the sausage mix through the 6mm plate.
Mixing
- Mix the sausage mix until sticky
Filling
- Fill the sausage mix semi firm in to the 1 m 32/34 Pork Casing and form 10 to 12 cm links
Storage
- Store in the refrigerator for up to 2 days or freeze for later usage.
Instruction Video
Notes
This sausage is great baked.
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INFORMATION
As an Amazon Associate I earn from qualifying purchases.Nutrition
Nutrition Facts
Soucisse de Choux
Based on
1000 g
Amount per 100g
Calories
251.60
% Daily Value*
Fat
21.64
g
33
%
Saturated Fat
7.96
g
50
%
Polyunsaturated Fat
2.20
g
Monounsaturated Fat
9.87
g
Cholesterol
48.90
mg
16
%
Sodium
738.15
mg
32
%
Potassium
243.52
mg
7
%
Carbohydrates
2.99
g
1
%
Fiber
0.98
g
4
%
Sugar
1.68
g
2
%
Protein
10.91
g
22
%
Vitamin A
52.70
IU
1
%
Vitamin C
11.88
mg
14
%
Calcium
27.27
mg
3
%
Iron
0.89
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
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