|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 3g||9%|
|Total Sugars 2g|
|Vitamin C 11mg||56%|
|*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.|
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 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
Gather the ingredients.
In a small pan, cook pork shoulder with just enough water to cover, for 15 to 20 minutes.
When cool enough to handle, cut meat and fat into large pieces. Reserve the cooking water and let it cool.
Meanwhile, in a small skillet, sauté bacon until golden.
Add onions and sauté 5 minutes more, remove from heat and set aside.
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!
Add cooked bacon and onions, salt, pepper, marjoram, and peppermint leaves to the water the meat was cooked in and mix well.
Then combine with meat-potato mixture until just moistened.
Fry a small patty of meat and taste to make sure the seasonings are just right.
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.
Before cooking, prick sausage along the length of the link to allow air bubbles to escape. Otherwise, they will explode in the cooking water.
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.
- 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 six months.