Potato sausage
4 servings
80 minutes
Potato sausage is a traditional dish of European cuisine that combines the simplicity and heartiness of a rustic meal. This dish originated as a way to use available ingredients: potatoes, onions, and meat encased in natural intestines. Initially boiled and then baked to a golden color, it acquires a tender yet firm texture with a harmonious blend of potato softness and pork juiciness. The aroma of fried onions with a hint of black pepper enhances the flavor, making it rich. The sausage pairs perfectly with homemade sauces, fresh vegetables, and rye bread; in the past, it was served with sauerkraut and mustard for a warm and cozy feast.
1
Peel and wash the potatoes (preferably a quick-cooking variety). Then cut them into very small pieces. For this, cut the potato in half lengthwise, then each half again in half lengthwise, then into sticks, and finally cut across into pieces.
- Potato: 4 pieces
2
We peel the onion, wash it, and chop it finely. We cut the meat into small pieces. In a deep bowl, we combine the potatoes, meat, and onion. We salt, pepper, and mix.
- Onion: 1 piece
- Pork: 200 g
- Salt: to taste
- Ground black pepper: to taste
3
We put the prepared intestine on the tube for stuffing sausages (I use a pastry syringe instead of a tube). The end is tied in a knot.
- Pork intestines (chitterlings/casings): 1 piece
4
We fill the casing with potato filling. We tightly tie the other end of the sausage with thread. Using a thin needle, we make careful holes along the sausage.
- Potato: 4 pieces
5
Place the sausage in a pot and cover it with water. Bring to a boil and simmer on low heat for 20 minutes.
6
Carefully remove the sausage and place it in a suitable baking dish, drizzle with a little sunflower oil, and send it to a preheated oven at 180 degrees for 40-50 minutes or until golden brown.
- Salt: to taste
