Meats and Sausages
Boiled Potato Sausage
Potato sausage made from boiled potatoes is milder than the one made from raw potatoes. This sausage recipe calls for just a few spices, however, you may add 1/2 teaspoon allspice and 1 teaspoon onion powder if you like. (Instead of onion powder you may add finely chopped 1/2 onion and fry it in fat until gold).
| Materials | Metric | US |
|---|---|---|
| Pork belly or fat pork | 700 g | 1.54 lb |
| Potatoes | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 18 g | 3 tsp |
| White pepper | 1.0 g | 1/2 tsp |
| Nutmeg | 0.5 g | 1/4 tsp |
Instructions
- Boil peeled potatoes without salt until soft. Drain and leave partially covered to let the steam out. Smash potatoes to make potato purée.
- Grind meat through 1/8" (3 mm) plate.
- Mix potatoes, ground meat and spices together.
- Stuff into 36 mm casings.
- Cook in water at 176° F (80° C) for 45 minutes.
- Place sausages on a flat surface to cool.
- Refrigerate.
Notes
Serving suggestions: fry until light brown. Add some butter for a great taste.
