Main Course
| Minnesota Potato Sausage |
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| This recipe is from The Complete Sausage Cookbook by Bruce Aidells |
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| 2 lb |
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Boiling Potatoes |
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| 1/3 lb |
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Pork Skin |
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| 1 1/2 lb |
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Pork Butt |
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| 1 lb |
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Beef Chuck |
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| 1/2 lb |
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Pork Back Fat |
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| 2 |
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md Onion |
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| 1 1/2 Tbs |
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Kosher Salt |
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| 2 tsp |
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Dry Mustard |
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| 2 tsp |
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Fresh Marjoram,Or 1 Teaspoon Dried |
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| 2 tsp |
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Ground Caraway Seeds |
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| 1 1/2 tsp |
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Coarsely Ground Black Pepper |
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| 1 tsp |
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Ground Allspice |
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Water,As Needed |
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Medium Hog Casings |
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| Peel the potatoes and cover with water to which you have added little vitamin C (ascorbic acid) or lemon juice to prevent browning. |
| Cover the pork skin with water and bring to a boil. Cover the pot and decrease the heat to a simmer. Cook for 30 or 40 minutes until the skin is soft. Drain and set aside. |
| Grind the meats , fat, raw potatoes, onions and pork skin through a 1/4" plate into a large bowl. Add the salt, dried mustard, marjoram, caraway, black pepper and allspice. Knead until everything is well blended. Moisten with a little water if needed to aid mixing. |
| Stuff into medium hog casings, and tie into 5- to 6-inch links. |
| To poach, bring a large pot of lightly salted water to a boil. Add the sausages. Decrease the heat to maintain the poaching liquid at 180 degrees for 40 minutes. Remove, drain and cool. |
| The sausage will keep for 3 days in the refrigerator, or for 2 months in the freezer. |
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| Servings: 1 |
| Yield: 5 |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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Click here for more information on Bruce Aidells.
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