Meats and Sausages
Kartoffelwurst mit Roh Kartoffeln (Potato Sausage 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 | 1/2 tsp |
| Mace | 0.5 g | 1/2 tsp |
Instructions
- Peel off the skin from raw potatoes, cut them into thin slices and place them in water.*
- Chop the onions and fry in oil or butter until glassy and golden.
- Cut pork belly into small pieces or grind pork belly through 3/8” (10 mm) plate.
- Drain potatoes and mix ground pork with, 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 or processed without delay.
* Remember that once the skin is removed the raw potato will darken, so they must be immersed in water or processed without delay.
