Very tasty potato sausage. Recipe with video

Sausage made from potatoes and lard is a very tasty dish. It combines both a meat component in the form of lard and a side dish in the form of potatoes. The dish turns out to be very satisfying and tasty - men will definitely like it. In addition, the sausage is tasty both hot and cold; you can take it with you on a picnic, on a trip or to work, or heat it in foil over coals or in the microwave under a special lid. If you are confident in your abilities and can quickly stuff the intestines so that the potato mass does not darken, then you don’t have to add lemon juice to the minced meat.

Fresh and salted lard can be used, but in the latter option the amount of salt in the list of ingredients will have to be reduced. Add ground paprika to the minced meat to give it both color and taste. You can use dried ground garlic instead of fresh garlic. I freeze salted pork intestines to create sausages - in this form they can be stored for up to a year. Before cooking the sausage, you need to defrost it.

So, prepare the necessary ingredients and let's start cooking!

Peel the potatoes, rinse them in water and cut them into quarters so that they fit into the meat grinder pipe. Let's pass them through a meat grinder into a deep salad bowl. We will act quickly.

Pour salt into the potato mixture, mix and leave for 2-3 minutes to release the liquid. Then squeeze the mass out of the liquid with your hands or by placing it in a colander. We don't need liquid in the minced meat!

Cut fresh lard into small cubes into the potato mixture.

Add all the spices, press the peeled garlic cloves and mix the prepared minced meat thoroughly.

Let's stuff the thawed salted pork intestines with it using a special nozzle, after tying one end of the intestine and piercing it with a needle. Let's start not tightly! When baked, the potatoes will absorb the fat from the melted lard and swell two to three times, so fill the intestines so that they look like flat ribbons. Let's use a needle to pierce the places where air accumulates.

Grease the foil or mold with vegetable oil and place our potato sausage on it. We will also lubricate it with vegetable oil over the entire surface. Place in a preheated oven at 180-200 C and bake for about 40-50 minutes. 5-10 minutes after the start of baking, when the sausage has already swelled, we pierce it along its entire length with a needle, making small holes. Fat will leak out through them.

Remove the finished baked sausage from potatoes and lard from the oven and let cool slightly, about 20-25 minutes.

Then cut into portions and serve with sour cream or thick classic yogurt and various sauces.

Have a nice day!

step by step recipe with photos

Potato sausage is a very tasty and world-famous dish from Lithuania. It is prepared in almost the same way as regular sausage, but at the same time it combines both a side dish and a meat dish. This sausage is especially tasty when piping hot and served with various sauces, for example: aioli or mushroom sauce. To prepare the mince, you can use a little less lard and a little more smoked bacon, replacing the bacon with ham or fried meat, depending on your taste. If you have pre-cooked cracklings, you can add them instead of bacon and lard.

Ingredients

1.5 m pork intestines
200 g smoked bacon
1 kg potatoes
150 g lard (fresh or salted)
2 cloves garlic
0.5 tsp salt
3 pinches of citric acid
40 ml sunflower oil
1 onion

Preparation

1. Since pork intestines are sold salted in markets, we first soak them in water for about 30-50 minutes. And rinsing the inside with pressure from the tap.

2. Cut fresh or salted lard into medium cubes. If the lard is salty, then reduce the amount of added salt by half. Place the lard in a frying pan and fry for about 5-7 minutes until it turns into golden brown cracklings. While the lard is fried, peel, rinse and cut the onion into small cubes. Add to the lard and fry for another 3-4 minutes.

3. Chop the smoked bacon last and add to the pan, frying for another 2-3 minutes. Remove the pan from the heat.

4. Peel the potato tubers, rinse in water, and cut into slices. Let's put it in a meat grinder into a deep container. Add some salt and leave for 10-15 minutes to release the juice, which we will then salt.

5. Add our fried filling to the container, pepper, press the peeled and washed garlic cloves. Let's mix.

6. Place the washed intestine on the sausage attachment and tie its end with thread. Punch it with a needle so that the air comes out and fill it with minced meat, but not tightly, about half the density, otherwise the sausage will burst during heat treatment. In the absence of such a nozzle, you can use the cut off neck of the bottle. We tie the end of the intestine.

7. Place the sausage on a baking dish greased with vegetable oil. We also grease the sausage itself with vegetable oil. Place in the oven, preheated to 180 degrees, and bake for about 50-60 minutes, but 10 minutes after baking, pierce the sausage along the entire length with a needle so that the air comes out of it. The potato mass will swell, absorbing the melted fat, and expand, so there is no need to stuff the intestine tightly with minced meat!

8. Remove the baked potato sausage from the mold and place on plates, cut and taste. It is especially tasty with fresh thick sour cream!

We all know that to save meat on the farm, various vegetables are often added to cutlets.

The same can be done when making homemade sausage.

You can hardly feel the potatoes in it, and such sausages can be served with any side dish - pasta, rice, vegetable stew.

Sausage with potatoes and meat turns out less fatty, aromatic and very tasty.

Ingredients:

half a kilo of pork
400 g raw potatoes
2 heads of garlic
100 g lard
1 onion
salt, ground black pepper, spices.
guts

Meat and Potato Sausage Recipe

1. If you have raw intestines, be sure to rinse them from vinegar or salt.

To do this, fill them with water and leave for about half an hour. Then drain the water and rinse the intestines in a colander under running water from the outside and, putting them on the tap, from the inside. Then put all the washed intestines so that the water drains from them.

2. For minced meat, cut the meat into cubes with a side of about a centimeter.

3. Lightly freeze the lard and cut it into a slightly smaller size.

4. Grate the potatoes on a coarse grater and drain the juice. If you have extra time and energy, you can cut it into a very small cube.

5. Pass the garlic through a press and add it to the meat.

6. Salt, pepper and knead the minced meat. Let it sit for a while.

7. Stuff the intestines with minced meat using the attachment to the meat grinder.

8. Having made the sausages to the desired length, tie them with strong thread, roll them up like a snail and place them on a baking sheet into which pour a little oil and water.

5. Bake the meat sausage with potatoes in the oven at 170 degrees for 50-60 minutes, periodically pouring its own juice so that the sausage browns.

Homemade sausage is delicious served with fresh vegetables.

Bon appetit!

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Ingredients:
potatoes – 500 g;
lean pork – 500 g;
fresh lard – 300 g;
onion – 100 g;
garlic – 3-4 cloves;
salt, pepper - to taste;
sausage casing (preferably natural) – optional.

Cooking method:

1. Cut the lard into cubes (smaller), place in a frying pan, and melt the lard (over low heat). Remove the cracklings (frying) with a slotted spoon and set aside to cool.

2. Place diced onion in hot pork fat and fry until caramelized.

3. Pass the cooled roasts through a meat grinder (blender) along with meat, garlic, potatoes and onions. It is advisable to grind the potatoes separately and squeeze them before adding them to the minced meat. Season the resulting mixture with salt and pepper.

4. Loosely fill the prepared casings (or artificial casing) with minced meat and streak them. If you don't have a sausage casing, you can use cling film.

5. Boil potato sausages in low boiling water (15 minutes at the lowest heat), remove, drain, cool for storage or fry for serving.

You can fry sausages in a natural casing. Potato sausages in an artificial casing (including those in cling film) will have to be heated by steaming or in the microwave.

Garnish potato sausage with sauerkraut and fresh vegetable salads.

Alternative video recipe:

Potatoes and meat are a well-known food combination. And it would seem that there is nothing interesting to cook from these two components; all the dishes have been tried a long time ago, and even managed to get boring! Meanwhile, there is always something else, like today - potato sausage in the gut. The Belarusian dish is simple, but original and unusual in taste - with potatoes and pork, lard, in pork intestines, with an appetizing golden crust. Another advantage is that potato sausage belongs to the category of “two in one” food: there is both a side dish and a meat component, so no additions are required, except perhaps your favorite sauce or fresh vegetables.

Ingredients

meat (pork) 300 g
lard 100 g
potatoes 6-7 pcs.
onions 2 pcs.
salt 0.5 tsp.
mixture of ground peppers 0.25 tsp.
thin pork intestines 2 meters

How to cook potato sausage

I am preparing everything necessary. I peel and wash the potatoes and onions. If the intestines are frozen, I soak them in water with the addition of a tablespoon of vinegar.
I cut the pork and lard into arbitrary pieces and grind them through a meat grinder.
I do the same with potatoes and onions. I add salt and spices.
I stir.
Using a tube-shaped meat grinder attachment, I fill the pork intestines with the potato-meat mixture, but not too tightly. In the process, I twist it every 10-15 centimeters, forming something like sausages.
I put them in a baking dish, but with a small distance from each other. I bake in the oven at 180 degrees for 20 minutes. I take it out and turn the sausages over to the other side.
I pierce it with a toothpick in several places. This will prevent cracking during further cooking. I return it back to the oven for another 20 minutes.
Potato sausage is ready. It should be served hot, but it is also delicious cold. It is good to offer sour cream as a sauce.