Meat and cold cuts
1 May 2023
Potato sausage
Category:
Meat and cold cuts
Difficulty:
Medium
Servings:
4
Potatoes are a staple of Polish cuisine. Kolduny, kartacze, and potato pancakes - these are just a few dishes that use them. Today, we're taking you to the Podlasie region and, more specifically, presenting a recipe for potato sausage. The filling made from grated potatoes, onion, and bacon may be a bit labor-intensive, but the result rewards all the effort put into preparing the dish!
Notes
How to make homemade potato sausage?
Recipe for potato sausage
Preparation:
Cook the potatoes in their skins (preferably al dente so they don't overcook). Then peel, cool, and grate on the coarse side of a grater. While the potatoes are cooking, finely dice the onion and bacon and sauté "until golden" in a pan with 3 tablespoons of fat.
After grating the potatoes, mix them thoroughly with the sautéed onion and bacon, adding spices to taste, the eggs, and semolina. You can salt the mixture a bit more, as the salt will leach out during poaching.
Rinse the casings thoroughly beforehand and soak them for half an hour in lukewarm water. Fill them gently, forming 10 cm links. After filling, poach the links for 10 minutes at 75°C. Remember to put them into water that has already reached the specified temperature.
Note!
After poaching, pan-fry the sausages in butter to brown them. You can eat the finished dish hot or cold. Hot potato sausage is difficult to slice, as the casing will remain firmer than the center.
Enjoy! ...because homemade is better!
