saucisse de choux d’Arconsat

In the 19th century, peddlers from Arconsat roamed across Europe, and one or more of them who visited Greece brought back this recipe for sausage stuffed with cabbage and pork. It was traditionally made in January when pigs were slaughtered, using up bits of meat from the throat.

The sausage is aged for five or six days, and has a distinct taste of fermented cabbage. Once considered a dish for the poor, it has become a source of pride in Arconsat, which calls itself the ‘world capital of cabbage sausages’, promoted by the Confrérie de la saucisse de choux d'Arconsat