Soucisse de Choux – Belgian Cabbage Pork Sausage

The Waldensian sausage with cabbage is a specialty of Vaud in Switzerland protected by a Protected Geographical Indication (PGI) since 2004 . This is a raw meat product exclusively prepared with meat from pigs and cabbage white. Eaten cooked, the sausage is packaged exclusively in a natural casing of beef with a diametre of 38-44 mm and its weight is between 300 g and 400 g. Its colour is golden brown .

It is most often accompanied by the Waldensian Papet Vaudois, a pork sausage and leek hotpot.

Soucisse de Choux - Belgian Cabbage Pork Sausage
Cabbage and meat go well together so it is not surprising that this Belgian Cabbage and Pork Sausage is well liked. The sausage is very economical to make.
Meat & Cabbage
  • 600 g meat trimmings (all pork or half pork and half beef)
  • 100 g back fat or fat pork trimmings
  • 300 g cabbage
Ingredients per 1000g (1 kg) of meat & cabbage
  • 1 brown onion (about 60g)
  • 3 teaspoons salt
  • 1 teaspoon sugar
  • 1 teaspoon pepper
  • 1 teaspoon marjoram
  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 2½ 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 6 mm grinder plate.
  6. Stuff into 32-36 mm hog casings and twist off in links.
  7. Keep in a refrigerator.
The sausage has to be fully cooked before serving. Fry or cook it like pork sausages.

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John Doe
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