Potato sausage – a very tasty and hearty dish that can be served at the dinner table, both as a main dish and as an appetizer with beer. Preparing such a sausage is quite simple. And what will take your time is cleaning the pig intestines. But believe me, it’s worth it, because the dish turns out no worse than meat sausage. Help yourself!
Ingredients for making potato sausage:
- Potatoes – 100 grams
- Sour cream with 20% fat content – 20 grams
- Fresh porcini mushrooms – 100 grams
- Onions of medium size – 1.5 pieces
- Fresh lard – 20 grams
- Chicken egg – 1 piece
- Wheat flour – 20 grams
- Pork intestines – 30 centimeters
- Salt – to taste
- Oil – for frying
Inventory:
- Cutting board
- Than
- Frying pan
- Wooden spatula
- Plate – 3 pieces
- Medium bowl
- A large grater
- deco
- Plate
- Oven
- Kitchen gloves
- A special nozzle for sausages or a cut neck from a plastic bottle
- Tablespoon
- Serving dish
- Kitchen paper towels
- Deep bowl
- Baking soda – 1/2 tablespoon
- Salt – 1/2 tablespoon
- Manganese is on the tip of a knife
- Kitchen thread
- Kitchen scissors
Preparation of potato sausage:
Step 1: prepare mushrooms.
Wash the mushrooms thoroughly under running water and place them on a cutting board. Using a knife, remove rough spots on the leg and cap, and then cut the mushrooms into small cubes. Then transfer to a free plate.
Step 2: prepare onions.
With the help of a knife, peel the onion from the husk, thoroughly wash the vegetable under running water. Place on a cutting board and cut one head into small cubes, then transfer the onion pieces to a clean plate.
grate the remaining part of the onion on a coarse grater into another free plate.
Step 3: prepare lard.
Wash the lard under running water and then dry it with paper kitchen towels. Place on a cutting board and cut into small cubes. Transfer the pieces of lard to a clean plate.
Step 4: prepare the potatoes.
Using a knife, peel the potatoes and wash them thoroughly under running water. With the help of a large grater, grate the vegetable on a free plate.
Step 5: prepare the filling of the dish.
Pour a small amount of vegetable oil into the pan and put it on medium heat. When the oil is well heated, reduce the heat to medium and put onion cubes and lard into the pan. From time to time, stirring everything with a wooden spatula, fry until the lard melts slightly. Immediately after that, we lay out the mushroom cubes, mix everything again with the equipment at hand and fry until golden. After that, turn off the burner, and set the roast aside.
Step 6: prepare the base for the dish.
Put the potato chips in a bowl. Here we add an egg, flour, fried stuffing, grated onion, sour cream, as well as salt and ground black pepper to taste. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed.
Step 7: prepare pork intestines.
Before cooking sausages, it is necessary to process pork intestines. Pour into a deep bowl 500-700 ml ordinary cool water. Add to the same container 1/2 tablespoon of salt and 1/2 tablespoon of soda, mix thoroughly with a spoon until dissolved. After that, we turn the pork intestines inside out and put them in a deep bowl with liquid. We leave it in this state for 30 minutes.
After the allotted time, transfer the intestines to a cutting board and carefully scrape them from all sides with the blunt side of a knife blade. Then drain the water, rinse several times and refill with clean, cool water. Pour potassium permanganate into it literally on the tip of a knife, mix everything well so that crystals do not float on the bottom of the bowl. We wash the pork intestines under running warm water and put them in the solution to infuse for a while 5 minutes. This must be done in order for the pink shade to disappear. After the allotted time, wash the intestines again under running water and add a little salt. Only after this specific process can the intestines be stuffed with stuffing.
Step 8: prepare potato sausage.
Therefore, we tie one edge of the intestines with a thread so that the filling does not fall on the cutting board during the formation of the dish. We put the other end of the intestines on a special nozzle for sausages or on the cut neck from a plastic bottle. I most often use the second option.
Now, with the help of a tablespoon, fill the pork intestines with potato filling, but not very densely, as the dish will increase in size during frying due to the raw potatoes and other components of the sausage. WARNING: “by eye” measure the size of the sausage you are interested in and tie the edge of the first portion (after the filling) tightly with a string. After that, we cut it off with kitchen scissors and continue the process of stuffing the intestines.
After that, pour a small amount of vegetable oil into the pan and put it on medium heat. As soon as the oil is heated, reduce the heat to medium and put the formed potato sausage in the pan. WARNING: before frying, it must be pierced in several places with a fork so that it does not tear. Fry the sausage on all sides until golden brown and then turn off the heat.
Meanwhile, heat the oven to temperature 150°C. Using a wooden spatula, we transfer the fried sausages to a baking sheet and put them in the oven at a medium level to bake more 30 minutes. After the allotted time, we turn off the oven, and we can serve the potato sausage to the dinner table.
Step 9: serve the potato sausage.
Who said that sausage can be meat? Potato sausage is no less tasty. Immediately after its preparation, using kitchen tongs, remove the baking sheet from the oven and transfer the sausages to a flat plate. We serve it to the dinner table together with fresh vegetable salads and any type of sauce to your taste.
Bon appetit!
Advice:
– Potato sausage is ideal as a snack for a beer restaurant.
– Instead of champignons, you can add any other mushrooms at your discretion.
– The length of the potato sausage should be approximately 12-15 centimeters, so you can focus on this size.
– In addition to lard, crackers can also be added to the frying. Then the potato sausage will be even tastier.
