Potato sausage is an original dish of Slavic cuisine, which first appeared due to the need to somehow use the intestines in the absence of enough meat for a traditional sausage. However, over time, potato sausage has become a self-sufficient dish that will perfectly complement even a holiday table. Total cooking time is about 2 hours.

Pork quiches (intestines) are easiest to buy at a meat market or supermarket and are usually sold in a cooked (peeled) form.

You can do without lard by making the potato sausage lean. The taste will change slightly, but it will still be good.

Ingredients:

• potatoes (raw, peeled) – 500 grams;
• fresh lard (not salted) – 100-150 grams (optional);
• onions – 2 pieces (medium);
• garlic – 3 cloves;
• semolina – 1 level teaspoon;
• pork intestines - 1 meter;
• vegetable oil - for greasing the baking sheet;
• salt, ground black pepper, other spices - to taste.

Potato sausage recipe

1. Peel and wash the potatoes. Peel the onion. Rinse the intestines in running water; if using frozen ones, defrost them.

2. Cut the onion and raw potatoes into pieces, then chop as finely as possible using a blender, meat grinder or grate on the finest grater. Crush the garlic cloves. Mix the chopped vegetables until smooth. The onion will prevent the potato flesh from darkening.

3. Cut the lard into small cubes (without skin), then fry over low heat until all the fat has melted, small cracklings should remain.

4. Mix melted lard and cracklings with potato mixture. Add semolina (needed to bind the ingredients), salt, pepper, other seasonings and spices. Mix until smooth.

5. Using a special nozzle for meat sausages, fill the intestines with the filling obtained in the previous step. Tie one end with a thread, squeeze out the air and tie the other end. It is advisable to use a special cooking thread. The factory nozzle can be replaced with a homemade funnel from a plastic bottle.

Attention! The potato sausage should be the same thickness, without gaps or voids; to do this, you need to press the sausage evenly with your hand along its entire length. Do not fill the quiches too tightly or tightly, otherwise the sausage will burst during baking. The blanks should turn out flat, since they will inflate when heated.

Stuffed sausage can be stored in the freezer as a semi-finished product for more than a year and baked in 1-2 pieces as needed.

6. Grease a baking sheet with vegetable oil and place the potato sausage so that the pieces do not touch each other. Make 15-20 punctures in each sausage along the entire length.

Cut the meat and lard into small cubes.

Grate one onion, finely chop the second, combine all the onions in a large bowl.

Peel the potatoes and cut into small cubes (you can grate the potatoes on a coarse grater). Immediately mix the chopped potatoes with the onion so that the potatoes do not darken.

Mix everything well, pressing down with your hands. Soak the cleaned intestines in water with the addition of vinegar (per 100 grams of water - 1 teaspoon of 9% vinegar), rinse under running water, putting one end of the intestine on the faucet. Stuff the intestines with the prepared mixture in the form of sausages 10-15 cm long, fixing the ends.

Next, the sausages should be pierced with a needle and boiled in hot water (not boiling) for 20-25 minutes. The water should be salted, bay leaf and allspice should be added. Sausages should be placed carefully in already hot water. I did this in a slow cooker, setting the “Multi-cook” mode to 97 degrees for 25 minutes.

Then remove the potato sausages from the broth, let them dry a little and fry them in pork fat over low heat until golden brown on all sides (fry for about 10 minutes).

Enjoy your meal!

Calories: Not specified
Cooking time: Not indicated

I want to show how potato sausages are prepared in the gut at home. My recipe is with minced meat, although there are other options. Potato and meat sausages are a hearty and tasty addition to a home-cooked lunch, dinner, holiday table, or picnic. Potato sausages are good both warm and cold. Preparing such a delicious dish is not at all difficult if you carefully read and look at the recipe.

It contains the simplest and most affordable ingredients that can be found in every kitchen. You can season the minced meat with any spices you like. From a given quantity of products, you get quite a lot of sausages that can be frozen after a short cooking. Then, just take it out of the freezer and bake it in the oven.



Required ingredients:

- potatoes - 1.9 kg,
- minced meat - 500 g,
- onions - 480 g,
- lard - 460 g,
- chicken egg - 2 pcs.,
- casing for sausages - 2-3 meters,
- garlic - 50 g,
- salt - to taste,
- ground black pepper - to taste,
- vegetable oil - for frying.

Recipe with photos step by step:

Peel the potatoes. Rinse thoroughly in running cold water, cut into medium pieces so that it is convenient to grind in a meat grinder. Fill with cold water.




Peel the onion and garlic. Cut the onion into large pieces, leave the garlic whole. For minced meat, fresh or salted lard is suitable, or with a layer of meat, cut into small pieces.




Drain the potatoes. Scroll the tubers through a meat grinder.




Chop the prepared onion and garlic in the same way and add to the potatoes.






You can use any minced meat or buy fresh meat and grind it through a meat grinder. Add minced meat, chicken eggs, salt, and ground black pepper to the potato mixture. Mix all ingredients thoroughly.




Take the peeled casing and rinse well in cold water. Tie one edge tightly with thread. Place the intestine on a special sausage attachment. Fill the shell with minced meat, not very tightly. Make the length of the sausage at your discretion. You can form smaller or longer sausages. Tie the other end of the shell.




This is the amount of potato sausages we got.




Now they need to be cooked. Take a convenient pan so that the sausages float freely while cooking. Pour water, add salt and boil. Place the sausage pieces into boiling water. First, prick the sausages with a needle. Boil for 2-3 minutes from the moment of boiling.






Then remove from boiling water. Place on a baking sheet. Pour some vegetable oil into the mold. Place the potato and minced meat sausages in the oven for 40-60 minutes. Bake at 180 degrees. Periodically, you can open the door and grease the sausages with the resulting juice.




All is ready. Let them cool slightly and serve with sour cream, ketchup or other sauce. Bon appetit!








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Hello, dear readers of the Culinary Diary! We continue the sausage theme, how to cook sausage at home.

We have already tried to make both traditional meat sausage and sausage with buckwheat from Western Ukraine.

I would like to offer another delicious recipe for homemade sausage. This is potato sausage - greetings from the Zhytomyr region, one of the northern regions of Ukraine. Everything, in general, is obvious – these are “potato” places, bordering on Belarus. The cuisine is rich in a variety of potato delicacies. Homemade potato sausage is truly a very tasty and nutritious thing. Both adults and little delicacies really like it.

It can be prepared in large quantities as a semi-finished product and stored in the freezer. By quickly frying such a semi-finished product, we get a tasty and satisfying dish for all occasions - and you can organize a hearty breakfast in a few minutes, and there is no shame in serving it to your guests.

These sausages turn out very tasty on the grill, or simply on the fire, if you skewer them on a raw twig and brown over the fire. If I have such semi-finished products from frozen potato sausage, I take them outdoors. The popularity there is close to the president’s favorite kebabs

In appearance, potato sausage resembles traditional sausages, only not so radically pink in color. Especially if you make them the same size as you are used to in the store.

To prepare potato sausage at home, we will need:

• Potatoes – 1-1.2 kg (12-15 pcs.)
• Minced meat – 0.3 kg
• Lard - 0.1 kg
• Onions - 2-3 pcs.
• Semolina – 3-5 tbsp. spoons
• Milk – 1 glass
• Salt and spices to taste, so that the minced meat seems slightly salty and spicy.
• Intestinal membrane – 2-2.5 m

For those who cannot taste raw minced meat, I offer my own norm - I usually add 1 tbsp to this amount of food. a spoonful of salt (without a slide), 1.5 tsp. black and 0.5 tsp. allspice, a little nutmeg, ground basil and paprika.

How to make homemade sausage from potatoes?

The technology, in principle, is no different from that used to prepare other sausages, but there is one important feature.

The intestinal membrane must be filled loosely so that it does not rupture during cooking. This is the general and main rule for preparing all sausages. Potato sausage contains raw semolina, which greatly increases in volume when cooked. Therefore, you need to fill the sausages lightly so that the semolina has room to “grow”, otherwise it will rupture the intestinal lining by 100%. (Checked personally :)).

So learn from my mistakes and create impeccable culinary masterpieces. 🙂

Fry the semolina until pink in a dry frying pan over low heat, the main thing is not to burn it.

Cut the lard into cubes and fry, sauté finely chopped onion in the rendered fat. Cool slightly and pass through a meat grinder along with the cracklings.

Wash the potatoes, dry them thoroughly on a napkin, grate them on a fine grater or pass them through a meat grinder with the smallest grate diameter. If you grate it into fine shavings, so will the potato sausage. Of course it will be edible. But it will turn out to be heterogeneous, and when finished, the sausage will disintegrate into shavings. Lightly squeeze the grated potatoes from the juice and mix with minced meat, semolina, onions, cracklings and milk. Add salt and spices, mix everything thoroughly and fill the intestinal lining.

I remind you once again that this is very important - we do not fill the intestines tightly, they should not be round, but even look a little flat. I’m explaining myself a little clumsily :) sorry, I just don’t know how best to explain.

Here in the photo you can clearly see what our sausages should look like before cooking. We tie the sausages with a strong thread, forming them to the size you like.

Be sure to prick it with a toothpick or a thick needle on all sides, put it in boiling water and cook for 25-30 minutes at a very low boil.

During the cooking process, we prick our sausages several times again to be on the safe side.

Place on a plate to cool and dry.

If you plan to serve immediately,

then fry for another 5-7 minutes in a frying pan until golden brown; if you want to save some of the potato sausage for the future, pack it in cling film and put it in the freezer.

If necessary, take it out, defrost it in the microwave for a couple of minutes and fry it in a frying pan.

This is an interesting recipe for potato sausage that we have mastered today. Of course, I had to tinker a little, but the result is worth it.

As the famous German Chancellor Bismarck said:

“Sausage and politics - if you want to enjoy them, don’t watch how they are made” 🙂 🙂

Apparently, he was well versed in both sausage and politics.

Well, enjoy your meal, I invite you to visit me for new recipes, and don’t forget to subscribe to blog updates.

Discussion: 4 comments

I really liked all the sausage recipes, top class, and since I am learning all the cooking recipes, I want to ask if instead of natural intestine, it is possible to use film for filling with meat or other minced meat, thanks for the interesting recipes, and most importantly, the result is a natural product without any additives

Answer

1. Margarita, I’m glad that you liked the sausage recipes. I have a few of them, but all of them have been personally tested several times. Regarding the film, it’s difficult to answer in detail. I sometimes use artificial sausage casings, but when purchasing, I always ask the sellers. They usually advise in which shell, for example, it can only be boiled, or in which it can be smoked and baked. But still, I like the natural casing better. Especially, already prepared for use :).

   Answer

Thanks for the recipe. I got a lot of minced meat and I added yolk to it, brushed it with egg white on top and it turned out delicious cutlets. Thanks again

Answer

super great recipe!!! Let's try a dish from Western Ukraine)))

Answer

Calories: Not specified
Cooking time: Not indicated

Potatoes are one of the most common vegetables. The list of various dishes made from this delicious bulba numbers in the hundreds. Gnocchi is a famous dish of Italian cuisine, zeppelins are a guest from Lithuania, gratin is a refined French dish. The fantastic popularity of the “earth apple” is that it goes well with all foods, while saturating the body with orange vitamin C. Potato sausage in the gut with cracklings is a delicious treat for Slavic culinary specialists, although it is happily prepared in the Baltic states. Belarusians lovingly call the delicious sausage kishka. Thanks to its excellent taste, this delicate vegetable sausage has become the founder of the world championship in the production of potato guts. To prepare it you need a minimum food set and a good mood. And the desire will help you please your loved ones with an excellent snack. Look at all of mine.



Ingredients:

- 300 grams of lard cracklings,
- 150 grams of lard,
- 1 kilogram of potatoes,
- 300 grams of onions,
- ½ head of garlic,
- coarse table salt,
- freshly ground black pepper,
- 1 tablespoon of sour cream,
- intestines.

Recipe with photos step by step:

Let's start by preparing the cracklings. Cut the lard into small pieces and melt in a cast iron or any thick-walled frying pan. Remove the cracklings with a slotted spoon, straining out as much fat as possible.




Peel the onion, rinse off the juice under running water and cut into small squares. Fry the onion in lard until light golden brown.




Peel the potatoes and chop on a fine grater. To stop oxidative processes that cause undesirable changes in color and taste, add sour cream to the paste-like potato mass and stir. Remove excess vegetable juice.




Peel the garlic and pass through a press. Combine with the vegetable mixture, add the cooled greaves and onions and mix. If necessary, add salt and spices.






Wash the intestines thoroughly, scrape off the films and fat with the blunt side of a knife. Place the peeled natural shells in a deep container with water for 10 minutes. Check their integrity. Tie the end of the prepared intestine with a thread. Using a funnel cut from the top of the plastic bottle, fill the shell with minced potatoes through the second hole. There is no need to stuff it tightly. Tie the other end. To prevent damage to the sausage during cooking, make several pricks with a thin needle.




Dip the rings in water heated to 85 degrees and cook for 15-20 minutes. Add bay leaf if desired.
Remove the sausage and place in a convenient container to drain the liquid. Before serving, fry in a frying pan or in the oven until deliciously golden brown. Enjoy your meal! I also prepared this one for you