Cabbage & Pork Sausage

Here are a few things you might find useful when making this sausage

• High Quality Natural Casings (AA Grade)
• Thermapen ONE (Accurate Thermometer)
• Sausage Pricker
• Kotai Chef Knife
• Sausage Stuffers
• Meat Grinder
• Meat Mixers
• Stuffing Horn Cleaner
• Butcher Twine & Dispenser
• Small accurate Scale for spices
• Large Capacity Scale (33 pounds)
• Drying rack and tray
• Custom Cutting Board
• Jende Lapping plate for sharpening our grinder plates and knife

If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.

2 Guys & A Cooler Amazon Storefront

Enjoy the video and the recipe. If you have any questions, feel free to ask away. If you make this at home, I’d love to hear about how it came out!! This recipe is an adaptation from Belgian Cabbage Pork Sausage (Soucisse de Choux) (meatsandsausages.com)

Print Recipe

5 from 2 votes

Cabbage and Pork Sausage

A delicious budget friendly sausage from Belgium (AKA Soucisse de Choux)

Prep Time20 minutes mins

Cook Time5 minutes mins

1 day d

Total Time1 day d 25 minutes mins

How much do you want to make? 1000 grams

Ingredients

Metric – US Customary

• 250 g beef
• 300 g pork
• 150 g pork back fat
• 300 g cabbage green or purple or both
• 60 g red onion
• 15 g salt
• 4 g sugar
• 4 g white pepper
• 1.5 g marjoram
• .5 g caraway
• 2 g garlic powder
• 20 g potato starch
• 70 g cold cabbage water from cooking the cabbage
• hog casings 32mm-35mm

Instructions

Prepare the casing (If you plan on having a cased sausage)

• Rinse off the salt and flush the casings with some cool water. Place the cleaned casings in some fresh water with some baking soda in it (I use 1 tsp per quart of water) and place in the refrigerator. If you let your casings soak for at least 12 hours, they will be nice and tender by the time you use them.

Prepare the meat and spices

• Dice the onion and set to the side
• Remove the core from the cabbage and chop into small to medium size pieces. Bring a pot of water to a boil and add the cabbage. Blanch for 90 seconds then remove from the water (save the cooking water for later). Cool the cabbage down. Once cooled place the cabbage inside a cheese cloth and squeeze out as much water as you can from it.
• Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F. (0c-1c)
• Grind your chilled meat on a 6mm plate.
• Mix the chilled meat with the spices, onion, cabbage, and the cabbage cooking liquid till it becomes very tacky. If you grab a small handful, it will stick to your hand if you hold your hand upside down.
• Stuff your sausage into a casing and prick out any air pockets. Link the sausage to your desired size and refrigerate overnight. This is a fresh sausage so technically you don't have to refrigerate overnight but if you do the spices will come together better and the little twists between each sausage will dry up. This will keep the meat from spilling out while you cook it.
• Cook the sausage till you reach your desired internal temperature

Cooking a fresh sausage:

• PREFERRED METHOD – BAKING | In a skillet with a little oil and on medium heat, pan fry your sausage till they take on a little color. Then place the sausage in a preheated oven 225f – 300f (107.2c – 148.8c) and bake till you reach your desired internal temperature.
• POACHING | Heat a pot of water to 165f – 176F (73.8 – 80c) and poach the sausage until you hit the desired internal temperature.
• STEAMING | If you have a steam basket or a steam pot, you can cook your sausages like this till you reach the desired cooking temperature.
• GRILL METHOD | Bring the temperature of your pit to 225f – 300f (107.2c – 148.8c). Place the sausage on the rack and cook till you reach the desired internal temp. Flip often so they cook evenly.
• SOUS VIDE | Place the sausages in a vacuum sealed bag and cook them in a water bath. Your immersion circulator should be set to 145f (62.7c) and you will cook your sausages for 2 hours. If you have a very large diameter sausage like mortadella (100mm) then you might want to cook that one for 4 hours. Once finished, cool in an ice water bath. I generally cook my sausage sous vide for 1 hour for every inch that the sausage is wide. A 1-inch-wide sausage (25mm) I will cook for 1 hour
• SIMMERING | In a skillet with a little oil and on medium heat, pan fry your sausage till they take on a little color. Add your favorite cooking liquid (water, stock, beer) and simmer your sausage covered till you reach your desired internal temperature.

Storage Instructions

• Fresh sausages are more perishable than cured sausages. So, refrigerate them and eat them within 2-4 days.
• You can also place these sausages in a vacuum sealed bag and freeze for later.

We are Amazon Affiliates which means if you happen to buy something from Amazon after clicking one of our links, we get a tiny percentage. This happens at no cost to you and really helps us offset the costs of running this site. Thank you in advance.