Meats and Sausages
Kartoffelwurst With Raw Potatoes
Meat dishes are often served with potatoes, so it should not be surprising that stuffing made with ground meat and potatoes will create a great potato sausage. Potato sausages are popular in Sweden, Germany, Poland, Spain and other countries.
| Materials | Metric | US |
|---|---|---|
| Pork belly | 600 g | 1.32 lb |
| Potatoes | 300 g | 0.66 lb |
| Onions, fried | 100 g | 0.22 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 12 g | 2 tsp |
| White pepper | 2.0 g | 1 tsp |
| Allspice, ground | 0.5 g | ½ tsp |
| Mace | 0.5 g | ½ tsp |
Instructions
- Chop the onions and fry in oil or butter until glassy and golden.
- Peel off the skin from raw potatoes, cut them into thin slices and place them for 60 minutes in water. Drain potatoes in a colander.
- Cut pork belly into small pieces or grind pork belly through 3/8” (10 mm) plate.
- Mix ground pork with potatoes, onions and spices.
- Stuff into 55-60 mm beef middles or synthetic casings.
- Cook in water at 80° C/176° F for 60 minutes.
- Cool in water for 10 minutes.
- Spread on the table and cool until the moisture evaporates.
- Store in refrigerator.
Notes
Serve by frying or heating in water.
Remember that once the skin is removed the raw potato will darken, so they must be immersed in water.
