Ingredients for making potato sausage
- Potato 100 grams
- Sour cream 20% fat 20 grams
- Fresh champignon mushrooms 100 grams
- 1.5 medium onions
- Fresh bacon 20 grams
- Chicken egg 1 piece
- Wheat flour 20 grams
- Pork intestines 30 centimeters
- Salt to taste
- Vegetable oil for frying
- Main ingredients: Lard, Potato, Mushrooms
- Serving 1 serving
- World cuisineGerman cuisine
Inventory:Cutting board, Knife, Frying pan, Wooden spatula, Plate - 3 pieces, Medium bowl, Coarse grater, Baking tray, Kitchen stove, Oven, Kitchen gloves, Special nozzle for sausages or a cut neck from a plastic bottle, Tablespoon, Serving dish, Kitchen paper towels, Deep bowl, Baking soda - 1/2 tablespoon, Salt - 1/2 tablespoon, Potassium permanganate - at the tip of a knife, Kitchen thread, Kitchen scissors
Cooking potato sausages:
Step 1: prepare the mushrooms.
Rinse the mushrooms thoroughly under running water and put on a cutting board. Using a knife, we remove the coarsened places on the leg and cap and after that we cut the mushrooms into small cubes. After shifting to a free plate.
Step 2: prepare the onion.
Using a knife, peel the onion from the husk, thoroughly rinse the vegetable under running water. We put it on a cutting board and cut one head into small cubes, then transfer the onion pieces to a clean plate.
The rest of the onion is rubbed on a coarse grater into another free plate.
Step 3: prepare the lard.
We wash the fat under running water and then wipe it dry with kitchen paper towels. We put it on a cutting board and cut into small cubes. Slices of bacon put on a clean plate.
Step 4: prepare the potatoes.
Using a knife, peel the potatoes from the skins and rinse thoroughly under running water. Using a coarse grater, rub the vegetable into a free plate.
Step 5: prepare the filling of the dish.
Pour a small amount of vegetable oil into the pan and put on medium heat. When the oil warms up well, make the fire less than average and put the onion and lard cubes in the pan. From time to time, stirring everything with a wooden spatula, fry until the lard is slightly melted. Immediately after that we lay out the mushroom cubes, again mix everything with improvised equipment and fry until golden brown. After that, turn off the burner, and set the roasting aside.
Step 6: prepare the basis for the dish.
Put the potato chips in a medium bowl. Here we add the egg, flour, fried filling, grated onion, sour cream, as well as salt and black pepper to taste. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed.
Step 7: prepare the pig’s intestines.
Before preparing sausages, it is imperative to process the pig intestines. Pour into a deep bowl 500-700 milliliters ordinary cool water. In the same capacity, add 1/2 tablespoon of salt and 1/2 tablespoon of soda, mix thoroughly with a spoon until dissolved. After that, we turn the pig’s intestines inside out and put it in a deep bowl with liquid. Leave in this condition for 30 minutes.After the allotted time, we transfer the guts to the cutting board and carefully scrape them from all sides with the blunt side of the knife blade. Then we drain this water, rinse it several times and refill it with clean, cool water. Pour potassium permanganate into it literally at the tip of the knife, mix everything well so that no crystals float at the bottom of the bowl. We wash the pig’s intestines under running warm water and put it in the solution to infuse for another 5 minutes. This must be done so that the pinkish tint disappears. After the allotted time, we rinse the intestines again under running water and slightly add. Only after this scrupulous process can the intestines be filled with filling.
Step 8: cook the potato sausage.
So, one edge of the intestines is tied with a thread so that the filling in the process of forming the dish does not fall out on a cutting board. We put the other end of the intestines on a special nozzle for sausages or on a cut neck from a plastic bottle. I most often use the second option.
Now, with the help of a tablespoon, we stuff the pig’s intestines with a potato filling, but it’s not very tight, since during the frying process the dish will increase in size due to raw potatoes and other components of the sausage. Attention: "by eye" we measure the size of the sausage you are interested in and the edge of the first portion (after the filling) is tightly bandaged with a thread. After - cut it off with kitchen scissors and continue the process of stuffing the intestines.
After that, pour a small amount of vegetable oil into the pan and put on medium heat. As soon as the oil is warmed up, make the fire less than average and put the potato sausage into the pan. Attention: Before frying it must be pierced in several places with a fork so that it does not tear. Fry the sausage from all sides to a golden crust and after - turn off the burner.
Meanwhile, preheat the oven to a temperature 150 ° C. We put the fried sausages with a wooden spatula on a baking sheet and put in the oven on an average level to bake more 30 minutes. After the allotted time, turn off the oven, and we can serve potato sausage to the dining table.
Step 9: serve the potato sausage.
Who said sausage can be meat? Potato sausage is no less tasty. Immediately after its preparation, using kitchen tackles, we take out a baking sheet from the oven and transfer the sausages to a flat plate. We serve to the dining table with fresh vegetables salads and any kind of sauce to your taste.
- Potato sausage is ideal as an appetizer for a beer feast.
- Instead of mushrooms in the filling, you can add any other mushrooms at your discretion.
- The length of the potato sausage should be about 12-15 centimeters, so you can focus on this size.
- In addition to fat, you can also add cracklings to the roasting. Then the potato sausage will be even tastier.