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Raw materials/Variety/Race
The Saucisse aux Choux Vaudoise IGP is made with pork meat, cooked pork rinds and blanched cabbages.
Method of working/Cultivation/Breeding
the pork butcher adds to the ground meat some blanched cabbages and some selected spices in order to give a personal touch to the product. Pork meat and cabbages must come from Switzerland. Tendons, bloody parts and ganglions are excluded from the recipe. Seasoning is composed of salt, pepper, garlic, coriander, nutmeg, mace, cloves and anise. The resulting mixture is then pushed into curved beef casings. Once closed with strings or clips, the Saucisses aux Choux Vaudoises IGP are hung up and possibly steamed in order to launch the rubefaction process. They are then cold-smoked with a smoke produced by the combustion of conifers or hardwood sawdust, chips or logs. Thanks to this important process, the Saucisse aux Choux Vaudoise IGP get its nice flavour so much enjoyed by connoisseurs.
Aspect and Taste
the Saucisse aux Choux Vaudoise IGP is consumed cooked. It is packaged in a curved beef casing measuring between 38 and 44 mm in diameter. Its external colour is golden brown. Its meat is pink-red with regular granularities. The product weighs between 300 and 400 gr.
Production Zone
The production area of the Saucisse aux Choux Vaudoise IGP includes the Vaud canton, partly located at the edge of Leman lake, in the Western part of Switzerland. The birth, the fattening and the slaughter of the pigs used to produce the sausage must take place in Switzerland.
History
The origin of the Saucisse aux Choux Vaudoise IGP dates back to the 9th century. In 879, the family of the Germania Emperor came to Orbe for a few weeks. Since the meat was missing, people had the idea to add cabbages to the sausages meat in order to obtain more stuffing. The success of the resulting product is at the origin of the Saucisse aux Choux Vaudoise IGP. The origins of smoked Saucisse au Choux Vaudoise IGP date back to the Middle Ages, when people discovered that smoked meat could be conserved for more time.
Gastronomy
The Saucisse aux Choux Vaudoise IGP is considered as a typical product from Vaud. It is traditionally accompanied with the famous papet vaudois, prepared with potatoes and leeks. To succeed the cooking of the sausage, it's necessary to put it for 35-40 minutes in water heated at a constant temperature of 75°C. Water should be hot but not about to boil and overall, it's necessary not to pierce the casing in order to not dissipate the juice and the flavours of the sausage. Before being cut, the Saucisse aux Choux Vaudoise IGP should rest for some few minutes. The product can be conserved for 8-10 days in the refrigerator.
Marketing
The product is sold as Saucisse aux Choux Vaudoise IGP. It is identified by a green lead which guarantees its traditional, authentic and certified production. Like the Saucisson Vaudois IGP, it is a cooked pork meat made in Vaud and protected by a IGP indication.
Distinctive features
The flavour of Saucisse aux Choux Vaudoise IGP results from the successful marriage between the traditional flavour of a cooked pork meat lightly smoked and the subtle acidity of the cabbage.