Raw potato sausage with lard. Potato sausage with lard in pork intestine

POTATO SAUSAGE

Homemade potato sausage is in the cuisines of many Slavic peoples - Lithuanian, Belarusian, Ukrainian, Polish ... Of course, each has its own nuances, but the essence is the same: pork intestines are stuffed with potatoes or potatoes with the addition of meat. Initially, most likely, the dish arose due to the need to attach the intestines left after cooking meat sausage, but over time, potato sausage has become a completely independent self-sufficient dish. Today it is served in national restaurants and put on festive table and all because it is very tasty! Just please don't compare it to meat. homemade sausage or potatoes! It is neither! Potato sausage is completely independent unique dish, which you may like or not, and that's the point. Let's cook?

COOKING:

As I said, there are many recipes for potato sausage, and therefore it would not be correct to give an exact layout of the ingredients, which is why I don’t give it. Along the way, of course, I’ll tell you what and how much I took this time, but most importantly I’ll try to explain what and how. So!
Potato sausage can be prepared only from potatoes or from potatoes with the addition of meat. The amount of meat added depends on the situation, mood and your tastes, but there is usually a lot of meat in potato sausage do not put. As a rule, no more than half the weight of the potato. Sometimes, along with the meat, a little finely chopped bacon is added for juiciness and a special taste. In general, complete freedom, use the proportions that you like. In each version, the sausage will be a little different, but everything is delicious! I had a chance to try sausage and only with potatoes, and with potatoes + meat in different proportions liked absolutely everything. This time I took 1 kg of potatoes and about 400 g pork neck, which, in my opinion, is ideal for sausage in general, and for potato in particular, since it contains a lot internal fat, which gives juiciness, but does not make the sausage greasy.

In addition to potatoes and meat, be sure to put in sausage onion and first of all, so that the potato retains its color. As you know, chopped or grated potatoes quickly darken, and onion juice prevents this. How many onions? Here too, it's up to you. If only for color, then one medium onion is enough for a kilogram of potatoes, and if it’s also for taste, then you can put more - you can take 2, and 3, and even 4, although 4 is already a big fan, mostly from 1 to 3 pieces. This time I used 1 medium onion, which I grated on fine grater to make an onion paste. If you will use large quantity onion, then it can not be rubbed, but finely chopped. Alternatively, onions can be lightly fried in lard or, in worst case, on a small amount vegetable oil.

Grate potatoes or cut? Very often it is rubbed, and you can rub it on coarse grater, and on a small one, but personally I still prefer to chop finely. Yes, it is much longer, but, in my opinion, sausage with grated potatoes loses much of its taste, since it turns out to be more amorphous and soft. But once again I repeat that they cook it this way and that, so again it's your choice! If you cut, then cut it either into a small cube, or, as my grandmother used to say, into thin staves, which in translation means the size of a lady's nail with a good manicure.

Immediately put each chopped potato into onion porridge and mix so that the potatoes remain white.

What about meat? There is also a choice! You can cut, or you can twist in a meat grinder. In my opinion, both options are good, the taste is a little different, but it’s delicious either way, so if you’re too lazy to cut, feel free to twist!

In addition to meat, potatoes and onions, put in sausage different spices. Personally, I limit myself to finely chopped garlic, salt, freshly ground pepper and bay leaf. I put quite a lot of garlic, for such an amount of meat-potatoes 4 - 5 good cloves, although you can add to taste or not put at all. I add about a tablespoon of salt and a couple of dried bay leaves mashed into small crumbs (not into dust!)
Everything prepared must be thoroughly kneaded to a homogeneous mixture and then all this beauty should be packed in pig intestines. And here again there are options - thin or thick (I'm talking about the intestines). IN Polish cuisine, for example, potato sausage is usually cooked in large intestines, since they are more fatty and have their own special taste, while in Lithuanian, on the contrary, in thin ones. In general, if there is something to choose from - choose, I cook this way and that, this time I used thin ones.

I won’t explain how to clean the intestines, because I myself buy them in a ready-made salted form, and before using I just wash them under running water and done. I fill the washed intestines for several hours cold water, then I wash it again and put it on a special sausage tube (usually comes with a meat grinder). If there is no tube, you can take cream injector, funnel or cut neck of a plastic bottle. Next, the tube can be fixed in a meat grinder (all knives for cutting meat and the grate must be removed) or stuffed by hand.

The intestines are stuffed quite quickly and simply. When filling, make sure that the sausage is more or less uniform in thickness - without voids and dips. Do not stuff the intestines very tightly so that they do not burst during cooking, but a weak “quel” stuffing is also useless. In general, the sausage should be firm but not too tight. During the filling process, twists can be periodically made so that the sausage is the desired length.

Often prick prepared sausages with a thin needle (ordinary sewing, not thick).

Boil in a saucepan enough water, salt, you can throw a few peppercorns and a couple of parsley.
Gently lower the sausage into boiling water and boil for 10-15 minutes.

Remove the boiled sausage, dry it and fry in pork fat until golden brown and cooked.

Meat and fat

Description

potato sausage- very delicious homemade product, which includes not only potatoes, but also meat with lard. This is a very satisfying sausage, and making it yourself at home is quite simple. It is insanely pleasant that such a divine delicacy can be made with a margin. It can be stored for four months in the freezer without worrying that the product may deteriorate. It is recommended to freeze the sausage only in its raw form, as the finished meat product after freezing, it loses its taste.

In addition to meat and potatoes, cheese is often used to make this sausage. They are also stuffed with intestines mixed with minced meat, and fresh greens are often used for this purpose. Any meat can be used to create sausages: both from chicken and pork, the delicacy turns out to be really insanely tasty.

Using the simple below step by step recipe with a photo, you can cook a unique potato sausage, which you can later bake in the oven, stew in a slow cooker and even fry on the grill. You will not be able to find such a versatile potato delicacy in any store., because such a delicious natural product can be made exclusively at home.

So let's get to cooking!

Ingredients

Steps

First of all, take out the natural intestines from the stock and soak them in warm water for half an hour. After this time, the shell must be cleaned and rinsed.



Next, take the already prepared chopped meat or cook it yourself. If you make minced meat yourself, then for this you need to use a meat grinder with small holes. The mass should be as homogeneous as possible..



Lard remove the skin and cut into large pieces like the photo below. Then salt and pepper the chopped ingredient.



After that, place the fat in a frying pan with a pre-heated vegetable oil and fry until cracklings. Stir the fat occasionally.



In the meantime, take required amount potatoes and rinse well with water. Next, peel the vegetable with a knife or a special vegetable peeler. After that, chop the potatoes on a fine grater or twist through a meat grinder with the smallest holes. Note! If the potatoes are turned into large chips, then the future sausage will simply crumble when cut.



Remove the fried lard from the pan, and in its place place the onion peeled and cut into small cubes. Saute vegetables until softened.



Twist the finished onion through a meat grinder along with the previously prepared cracklings, after which the resulting mixture is combined with chopped potatoes. Add minced meat to the resulting mass, semolina and milk. After that, salt the workpiece, pepper and knead thoroughly.



Now take the processed intestines and put them on the meat grinder device, and then start forming potato sausages.



Try not to fill the shell with minced meat too tightly, as semolina is added to the mass, and it tends to swell. Be sure to tie the edges of the sausages with kitchen string.



Prick the finished semi-finished product with a needle so that it does not burst during cooking. Then dip the sausages into boiling water and boil for twenty-five minutes on the lowest heat.



Remove the finished meat product from the water and place on a plate to cool and dry.



Before serving, fry the sausages until golden brown and garnish with herbs for appetizing. If desired, the delicacy can be served in the form of cutting.



Delicious potato sausage with meat is ready.



Bon appetit!

Peel and wash potatoes and onions.

Pork intestines are divided into thin and thick.

In the recipe, I indicated that you need 1 piece - this is about 1.5-2 meters of the small intestine. The thick part of it will go away and a shorter length. In principle, both are suitable for preparing this recipe, but I prefer those that are thinner.

Nowadays, it is already possible to buy prepared (already cleaned) intestines without any problems in many supermarkets in the city. They are sold in our salted-frozen form. Therefore, to prepare them for baking, you need to - first, just soak in cold water. And when the intestines soften, then rinse with running water. At this stage, the intestine is tested for its integrity. If there are holes (this, alas, sometimes happens), then in this place the intestine must be cut off. There is nothing wrong here, just fill it with separate sausages.

Then mix with crushed garlic and leave so little for pickling - this is also for pleasant aroma(especially if large intestines are used), and for additional decontamination is not bad.

Then we need a special nozzle for stuffing sausages. Isn't there one? Oh well ... Feel free to take it plastic bottle, cut off the neck to get some kind of funnel, that's all the wisdom.

It remains only to pull the gut "accordion" on the neck of the nozzle, and tie the free end in a knot so that when filling the gut, the filling does not "run away".

Pork fat can also be taken with a meat layer - a barrel - for example, we like it more than solid fat.

Peeled onion, lard and chopped bacon in small pieces(cubes).

Fry in a hot skillet pork barrel until he loses fat. Then add the chopped onion and fry everything on a low heat until it softens and is light golden.

At the end, put in the chopped cubes of smoked bacon and fry for a short time. Set this roast aside and let it cool down a bit.

It's time to grate the potatoes.

If you are a happy owner of a special machine - a potato grater - the problem is solved, just grind the potatoes with it. Well, if there is none - and it does not matter. Just chop the potatoes on a fine grater. Just take care of your fingers, I know from myself - by negligence it can hurt!

In the resulting potato mass, put about a third of the finished frying, dry marjoram, salt and pepper to taste. It remains only to mix everything evenly.

Well ... Now let's take the prepared intestine with a nozzle and begin to fill it with potato mass. Just put a spoonful into the tip and push the mass inside. The already filled intestine will begin to slide off the tip itself and make room for the next portion.

So stuff the entire intestine with potato mass, the only and very important condition- not tight! Otherwise, the intestines will burst during baking. Bandage the end of the intestine as well.

If it so happened that the intestine turned out to be "leaky" and the stuffing crawls out - just in this place you can cut it off and tie it. Just get not one big sausage, but ready-made portioned sausages.

Put the prepared "sausages" on a baking sheet, greased with vegetable oil. Bake in an oven heated to 180 degrees for about 45-60 minutes. The time depends on the thickness of the sausages.

After 10-15 minutes, be sure to prick the entire surface of the sausages with a toothpick or a thick needle. This is so that the steam formed inside does not “break” the intestine, but simply has an outlet for evaporation.

During baking, it is necessary to periodically open the oven and pour the surface of the sausages with the released fat.

These sausages are served hot, as they say, "piping hot" with the remaining warmed roast and sour cream.
Bon appetit to you and your loved ones!

; ;

• Ingredients:
• potatoes - 500 g;
• lean pork - 500 g;
• fresh fat - 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), put in a pan, melt the lard (over low heat). Remove cracklings (roasts) with a slotted spoon, lay out to cool.

2. Hot pork fat put the diced onion, 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 before adding to the minced meat. Salt and pepper the resulting mixture.

4. Fill the prepared casings (or artificial casing) loosely with minced meat, shred. In the absence of a sausage casing, you can use cling film.

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

Sausages can be fried natural casing. Potato sausages in artificial casing (including in cling film) will need to be steamed or microwaved.

Garnish potato sausage sauerkraut, salads from fresh vegetables.

Alternative video recipe:

Potatoes and meat are a well-known food combination. And, it would seem that to cook something interesting from these two components, all the dishes have been tasted a long time ago, and even managed to get bored! Meanwhile, there will always be something else, as, for example, today - potato sausage in the gut. Belarusian dish, simple, but original and unusual in taste - with potatoes and pork, bacon, in pork intestine, with appetizing golden crust. The 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, except perhaps your favorite sauce or fresh vegetables, are required.

Ingredients

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

How to cook potato sausage

1. I prepare everything you need. Peel and wash potatoes and onions. If the intestines are frozen, I soak them in water with the addition of a tablespoon of vinegar.
2. 
   I cut the pork and lard into arbitrary pieces and scroll through a meat grinder.
3. 
   I do the same with potatoes. onions. I add salt and spices.
4. 
   I mix.
5. 
   With the help of a meat grinder nozzle in the form of a tube, I fill the pork intestines with a potato-meat mass, but not too tightly. In the process, I twist every 10-15 centimeters, forming a semblance of sausages.
6. 
   I spread 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 out and turn the sausages on the other side.
7. 
   I pierce with a toothpick in several places. This will prevent cracking when further preparation. I put it back in the oven for another 20 minutes.
8. 
   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.

On a note:

- the ratio of meat and potato components should be approximately 1: 1;

- you can cook potato sausage in pork intestine, but with different types meat, and be sure to add a little fat for juiciness;

- from seasonings, I advise you to use only salt and pepper, others will significantly change the taste of the dish, although you can always experiment.