Saucisse aux choux
The Saucisse aux choux ( [so.sis o ʃu] , French for " cabbage sausage ", in Swiss High German also Kabiswurst ), also called Vaudois cabbage sausage , is a traditional Saucisson from the canton of Vaud that contains raw pork and boiled cabbage . Since 2000, it has had the Indication Géographique Protégée (IGP) certification (protected designation of origin) awarded by the Federal Office for Agriculture .
history
According to tradition, the Saucisse aux choux is said to have been invented in 879 , when Emperor Charles the Third is said to have stopped in Orbe . Since the residents did not have enough meat available to entertain the emperor and his entourage, they would have spread their sausages with cabbage. Another legend places the invention in 1476 at the Battle of Grandson , also as a result of a lack of meat.
Saucisse aux choux is mentioned for the first time in writing in the Bernese Koch-Büchlein from 1749. At that time pork was rare in the animal- breeding region of Vaud, which was mainly focused on dairy farming , so that a stretch with the readily available cabbage was an option. Even Paul Cérésole mentioned in his Dictionnaire suisse romand 1884 saucisse aux choux.
Manufacturing
Saucisse aux choux IGP is made exclusively in the canton of Vaud. Only Swiss pork may be used. The sausage mass is made from pork, scalded rind and blanched white cabbage and stuffed into beef wreath casings. Optionally, the butcher can also add pork liver , boiled mouth, heart , tongue , head meat and bacon . It is seasoned with salt and pepper and other spices; also pickling salt is added. The use of fermentation bacteria is optional.
After filling, the Saucisse aux choux is reddened and then cold smoked . Reddening and smoking together must last at least 24 hours; artificial coloring is prohibited. The finished Saucisse aux choux has a diameter of 38 to 44 mm and weighs between 300 and 400 grams.
preparation
Saucisse aux choux is poached in warm water for 70 to 80 minutes or cooked on vegetables. A traditional side dish is the papet vaudois .
Web links
- Saucisse aux choux from the Culinary Heritage of Switzerland page (French), accessed December 20, 2011
- Andreas Heller: About the sausage - Vaudois battle memorial . In: NZZ Folio 10/05, accessed on December 20, 2011
Individual evidence
- ↑ Culinary Switzerland: Canton of Vaud ( Memento of the original dated November 1, 2011 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. , accessed December 20, 2011.
- ↑ NZZ Folio.
- ↑ Switzerland's culinary heritage.
- ↑ Page no longer available , search in web archives: Specifications Saucisse aux choux of the Federal Office for Agriculture, accessed on December 20, 2011.
- ↑ Saucisse aux choux ( Memento of the original from July 29, 2010 in the Internet Archive ) Info: The archive link was automatically inserted and not yet checked. Please check the original and archive link according to the instructions and then remove this notice. on the website of the Vaudois butchers' association, accessed on December 20, 2011.
- ↑ Recipes for Saucisse aux choux ( page no longer available , search in web archives ) Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice. on the website of the Vaudois butchers' association, accessed on December 20, 2011.
