Potato Sausage

Potato Sausage with non fat dry milk is very similar to Swedish Potato Sausage. It is much easier to make as instead of boiling potatoes it calls for the addition of potato flour. Non fat dry milk effectively binds water and greatly improves the taste of low fat sausages. Adding potato flour, non fat dry milk, onions and water increases the yield by 40% making it not only great tasting but also a great value added product.

pork semi-fat500 g1.1 lb.
beef, lean200 g0.44 lb.
potato flour60 g0.71 oz
non fat dry milk40 g1.41 oz
cold water200 ml6.66 oz fl
Ingredients per 1000g (1 kg) of materials
salt12 g2 tsp.
white pepper2.0 g1 tsp.
marjoram1.0 g1 tsp.
ginger, ground0.5 g1/4 tsp.
nutmeg1.0 g½ tsp
cardamom0.5 g1/4 tsp
allspice, ground1.0 g½ tsp
½ small onion, chopped30 g1 oz
  1. Grind pork and onions through 3/8” (10 mm) plate.
  2. Grind beef through 3/16” (5 mm) plate.
  3. Add salt, spices, 1/2 of the water and start mixing with meat sprinkling potato flour and non fat dry milk powder. You could mix all ingredients with half of the water in a blender and then pour over the meat.
  4. Add remaining water and keep on mixing until absorbed.
  5. Stuff into large hog casings 36-40 mm or beef rounds.
  6. Keep under refrigeration.
  7. Cook before serving.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages