Slovak Potato Sausage (Bobrovecke Droby)

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 02/2/22
Slovak potato sausage recipe

The Spruce / Victoria Heydt

Prep: 60 mins
Cook: 60 mins
Total: 2 hrs
Servings: 40 servings
Nutrition Facts (per serving)
388 Calories
19g Fat
25g Carbs
30g Protein
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Nutrition Facts
Servings: 40
Amount per serving
Calories 388
% Daily Value*
Total Fat 19g 24%
Saturated Fat 7g 37%
Cholesterol 90mg 30%
Sodium 474mg 21%
Total Carbohydrate 25g 9%
Dietary Fiber 3g 9%
Total Sugars 2g
Protein 30g
Vitamin C 11mg 56%
Calcium 33mg 3%
Iron 3mg 19%
Potassium 912mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Slovak potato sausage or bobrovecke droby contains pork, bacon and onion and, of course, potatoes. Some cooks even add chopped ham.

The mixture can be stuffed into beef casings (for a larger sausage) or hog casings and then slowly boiled. It then can be quickly pan-fried to give it a more appealing color.

These step-by-step directions for making Polish sausage can be applied to this recipe.

After cooking your sausage, don't throw away the cooking water. It makes a tasty addition to other dishes.

Ingredients

  • 1 pound boneless pork shoulder, pork butt, or Boston butt

  • 1/2 pound bacon (not maple-cured), diced

  • 2 medium onions, grated

  • 10 pounds Idaho potatoes, peeled and quartered

  • 2 tablespoons salt

  • 1 teaspoon freshly ground black pepper, or to taste

  • 1 teaspoon dried marjoram

  • 1/2 teaspoon dried peppermint

  • 40 feet beef or hog casings, well rinsed and refrigerated

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Slovak potato sausage
    The Spruce / Victoria Heydt

  2. In a small pan, cook pork shoulder with just enough water to cover, for 15 to 20 minutes.

    Pork
    The Spruce / Victoria Heydt

  3. When cool enough to handle, cut meat and fat into large pieces. Reserve the cooking water and let it cool.

    Cut up meat
    The Spruce / Victoria Heydt

  4. Meanwhile, in a small skillet, sauté bacon until golden.

    Saute bacon
    The Spruce / Victoria Heydt

  5. Add onions and sauté 5 minutes more, remove from heat and set aside.

    Add onions
    The Spruce / Victoria Heydt

  6. Using a medium grinding blade, push the cooled pork pieces (fat and all) and potatoes down the chute of your grinder using a wooden pestle. Don't ever put your fingers in a grinder, running or not running!

    Grinding blade
    The Spruce / Victoria Heydt

  7. Add cooked bacon and onions, salt, pepper, marjoram, and peppermint leaves to the water the meat was cooked in and mix well.

    Spices
    The Spruce / Victoria Heydt

  8. Then combine with meat-potato mixture until just moistened.

    Sausage mix
    The Spruce / Victoria Heydt

  9. Fry a small patty of meat and taste to make sure the seasonings are just right.

    Spices in bowl
    The Spruce / Victoria Heydt

  10. Using the procedure for stuffing Polish sausage, stuff the meat-potato mixture into the casings. Store refrigerated and covered up to two days until ready to cook.

    Stuffed sausage
    The Spruce / Victoria Heydt

  11. Before cooking, prick sausage along the length of the link to allow air bubbles to escape. Otherwise, they will explode in the cooking water.

    Prick sausage
    The Spruce / Victoria Heydt

  12. Place sausage in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium-low and simmer uncovered for 45 minutes.

    Place sausage in a larger pot
    The Spruce / Victoria Heydt

  13. Enjoy!

    Slovak potato sausage recipe
    The Spruce / Victoria Heydt

Recipe Variations

  • Some people like to pan-fry their sausages on both sides in a little fat until golden or brown it in a 350 F oven for about 20 minutes, turning frequently.

Tip

  • The unstuffed sausage mixture also can be baked in a greased loaf pan or made into patties by adding up to 3 tablespoons all-purpose flour if the mixture is very loose.
  • Freeze uncooked or cooked sausage for up to six months.