Slovak potato sausage
Unique pork sausage with potatoes, onions and bacon.
Servings: 10 portions
Equipment
- Meat grinder
- Sausage stuffer
Ingredients
- 5 pounds Idaho potatoes peeled and cubed
- 2 pounds boneless pork shoulder
- ¼ pound bacon diced
- 1 large onion grated
- ¼ cup semolina or all-purpose flour
- 5 cloves garlic minced
- 2 Tbsp salt more to taste
- ½ tsp black pepper more to taste
- 2 tsp marjoram
- 10 feet natural hog casings or 8 feet beef casings
Instructions
- Cover the diced potatoes with water in a bowl and set aside.
- Cover the pork shoulder with water in a pan and bring to a boil. Then lower heat and simmer for 15 minutes.
- While the meet cooks, saute the bacon until it starts to brown. Add the onions and cook for 5 minutes more.
- Stir the ¼ cup semolina or flour into the onions and cook the raw taste out, about 2 minutes. Remove from heat.
- Let the cooked pork cool on a cutting board; reserve the cooking liquid. Once cooled enough to work with, cut the pork into chunks.
- Grind the meat and potato chunks into a bowl using a medium grinding plate.
- Stir the cooked bacon and onions into the meat. Add the garlic, salt, pepper and marjoram. Fry a little patty to test for flavor and adjust seasonings accordingly.
- If the forcemeat mixture seems too stiff and dry, you can stir in a little of the pork cooking water to make it easier to work with.
- Tie the end of a hog casing and stuff the mixture into it being careful not to overstuff or the sausage may burst during cooking. Tie off the other end of the casing and twist into 6 inch links, alternating the direction of the twists.
- Submerge the links in salted cold water, bring to a low boil and gently boil for 10 minutes. Then saute the links in a little oil or lard on the stovetop to finish cooking. Brown on all sides and serve warm.