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.
Pork belly600 g1.32 lb
Potatoes300 g0.66 lb
Onions, fried100 g0.22 lb
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
White pepper2.0 g1 tsp
Allspice, ground0.5 g½ tsp
Mace0.5 g½ tsp
  1. Chop the onions and fry in oil or butter until glassy and golden.
  2. 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.
  3. Cut pork belly into small pieces or grind pork belly through 3/8” (10 mm) plate.
  4. Mix ground pork with potatoes, onions and spices.
  5. Stuff into 55-60 mm beef middles or synthetic casings.
  6. Cook in water at 80° C/176° F for 60 minutes.
  7. Cool in water for 10 minutes.
  8. Spread on the table and cool until the moisture evaporates.
  9. Store in refrigerator.
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.

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