Slovak Potato Sausage (Bobrovecke Droby)

Bobrovecke Droby
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Ratings (11)
  • Total: 2 hrs
  • Prep: 60 mins
  • Cook: 60 mins
  • Yield: 10 pounds (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.

Ingredients

  • 1 pound pork (boneless pork shoulder, pork butt, Boston butt)
  • 1/2 pound bacon (not maple cured, diced)
  • 2 medium onions (grated)
  • 10 pounds potatoes (Idaho variety, peeled and cut into quarters)
  • 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.

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

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

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

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

  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!

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

  8. Then combine with meat-potato mixture.

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

  10. Using the procedure for stuffing Polish sausage, stuff the meat-potato mixture into the casings.

  11. Store refrigerated and covered up to two days until ready to cook.

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

  13. 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.

  14. 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.

  15. Freeze uncooked or cooked sausage for up to 6 months.

Kitchen Note

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.