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 diameter 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.
- 600 g meat trimmings (all pork or half pork and half beef)
- 100 g back fat or fat pork trimmings
- 300 g cabbage
- 1 brown onion (about 60g)
- 3 teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon pepper
- 1 teaspoon marjoram
- Cut a cabbage into quarters. Remove the cores of the cabbage because the core is bitter.
- 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.
- 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.
- Mix all together.
- Grind the whole mixture through the 6 mm grinder plate.
- Stuff into 32-36 mm hog casings and twist off in links.
- Keep in a refrigerator.