Saucisses Aux Choux

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

First cook in cold water, with a bouquet of bay leaf, thyme, parsley, and coarsely broken pepper—a piece of bacon about three-quarters of a pound in weight. Bring to the boil, skim and let it cook for one hour or more; the bacon is then removed, and a white cabbage (hard part removed and shredded) is put in while the liquid is boiling. Cook it in the ordinary way and see that it is properly seasoned.

Take some pork sausages, either the long thin kind, or the coarse Toulouse kind; grill them or fry them and keep them hot. When the cabbage is cooked, drain it well, add more salt and pepper, a few pieces of butter, a pinch of grated nutmeg, and three crushed juniper berries; mix well and put half of this in a fireproof dish, dispose your sausages on the cabbage, cover them with what is left, and add a cupful of consommé or beef stock.

Cook in a moderate oven, with the lid on, for half an hour or so.