You like cabbage and cold meats, you should appreciate this regional recipe, a culinary tradition in Auvergne.
The recipe for this cabbage sausage would have been brought back from Greece, at the time when the peddlers of Arconsat traveled around the world seeking their fortune, between 1850 and 1880.
Over time, this has evolved, adapted to Auvergne culinary fashions, to become a charcuterie specialty emblematic of this small town of Puy-de-Dôme.
Traditionally, it was prepared on the farm, in winter, when the peasants "played the pig". It consists mainly of cabbage and pork throat. It has long been considered a poor man's dish. Today the cabbage sausage is appreciated and promoted thanks to La Confrérie de la Saucisse de Choux d'Arconsat, created in 2000, which promotes it and preserves this local product. Be careful not to confuse it with the Vaudoise cabbage sausage made with liver and cabbage then smoked.
For 10 years, every November, on a Sunday, the Brotherhood with other local organizations, organize the Cabbage Sausage Festival in Arconsat. In 2019, a ton of sausages were cooked to delight no less than 1,500 people (knowing that the village of Arconsat has about 600 inhabitants).
Arconsat cabbage sausage recipe
Ingredients
1/3 pork throatlash
2/3 white cabbage
20 g of salt / kg of melee
4 g of pepper / kg of melee
Pork menu (32/34)
Clean the casings then rehydrate them * by letting them soak at least one hour.
Realization
Cut the cabbage into small pieces with a knife or cutter.
Pass the throat through a chopper equipped with a grid 8.
Mix the two ingredients well with the seasoning for a good distribution.
Emboss in pork menus without packing too much so that the sausages do not burst during cooking.
They are most often eaten fresh, poached. Fill a Dutch oven with cold water, immerse your sausages in it. As soon as the water simmers, lower the temperature and let them cook for 20 minutes over low heat.
Drain them, then put them in the pan or in the oven or in the grill so that they are golden brown. Serve them with some steamed potatoes. It goes perfectly with a Fourme d'Ambert sauce.
If you like the more or less sour taste of fermented cabbage, let them dry for 1 to 2 weeks. The more you let them dry, the more pronounced it will be.
Locally, some connoisseurs consume them for more than a month after drying!
Thanks to Mr. Garret (Auberge du Montoncel), companion of the Confrérie des Saucisses de Choux d'Arconsat.
