Slovak Potato Sausage (Bobrovecke Droby)

Slovak potato sausage recipe

The Spruce / Victoria Heydt

Prep: 60 mins
Cook: 60 mins
Total: 2 hrs
Servings: 40 servings

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.


  • 1 pound pork (boneless pork shoulder, pork butt, Boston butt)
  • 1/2 pound bacon (diced, not maple-cured)
  • 2 medium onions (grated)
  • 10 pounds potatoes (peeled and cut into quarters, Idaho variety)
  • 2 tablespoons salt
  • 1 teaspoon black pepper (or to taste)
  • 1 teaspoon marjoram
  • 1/2 teaspoon peppermint (leaves, crushed, dried)
  • 40 feet of beef casings (or hog casings, rinsed thoroughly 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.

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

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

    Add onions
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  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.

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

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

    Spices in bowl
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  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
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  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.


  • 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 6 months.