Ruddy, fragrant and very appetizing sausages will suit your taste and perfectly diversify the daily menu. Potato sausage is original, hearty, very, very tasty😋! #potatosausage
Ingredients: Raw Potato, Pork Meat, Egg, Garlic, Salt, Ground Black Pepper, Intestine Casing, Frying Fat
Cooking method:
Cut potatoes into small cubes. Over high heat, heat the fat, put the potatoes in a pan and fry until half cooked. Potatoes must be fried in batches. It should take a crust on top, be half-cooked in the middle. That is why it is necessary to fry in parts. If you pour it all at once, then it will be stewed, and not under fried. Remove from the pan into a colander to drain excess fat. As all the fat stack, we shift the potatoes into a deep bowl.
We cut the meat into small cubes (you can skip it in a meat grinder through a large grate)
Add pork to fried potatoes, add garlic through a garlic press or three on a fine grater, add salt, pepper and eggs. Mix everything gently. To make the mass more elastic, add 100 g of water (you can replace water with broth, as well as milk)
We put on a special nozzle (cone) a chereva (pork intestine). Do not tie off the end of the bowel. We fill the intestine with cooked minced meat. Under no circumstances should it be filled too tightly. Now it is necessary to divide the filled intestines into small sausages, while twisting them. It is necessary to bandage the sausage, it is more convenient to cook it. At the same time, do not forget to tie the ends, since we did not tie them before, in order to regulate the density of stuffing. Now we pierce the sausages with a needle on both sides.
Place sausages in salted boiling water. Cook at a gentle boil for 30 minutes, while after 15 minutes it is necessary to swap the sausages in the pan (lift the lower one up and the upper one down). Fire must be kept to a minimum. We take out the sausages, let them cool slightly, remove the twine and cut into individual sausages. Next, fry the sausages on all sides in the same fat in which the potatoes were fried over medium heat.
Well, you're all set! potato sausages can be served both hot and cold. It's up to your taste. Here the opinions in our family were divided: the children and I liked it hot, my husband liked it cold (as an appetizer) Bon appetit!