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Home » Charcuterie » Cooked Sausage » Homemade Potato Sausage

Homemade Potato Sausage

July 10, 2021 by Victor @ Taste of Artisan 7 Comments

Homemade potato sausage is one of the tastiest comfort foods in my book. Potato sausage is a European/Eastern European thing. My grandmother used to make a divine potato sausage; I could never have enough of it. This wasn't a regular thing, she'd only make it a couple of times a year which made the sausage that much more special. Unfortunately, I don't have my grandma's recipe but this one is very close and can easily have dozens of variations.

cooking potato sausage on a skillet

What is potato sausage made of?

Traditionally this sausage is made with potatoes, pork cracklings (shkvarki) or fried bacon bits, plenty of herbs, and seasonings. That's all there is to it. There many ways to make this sausage, some grind potatoes, some shred them. My variation is much simpler - I used diced potatoes. It works great and makes it a lot easier to make potato sausage.

Now, you can make this potato sausage even more interesting by adding chopped or ground meat. Beef (chuck), skinless chicken thighs, pork butt - all work great. I like adding fattier cuts as they add juiciness and flavor. But hey, if you want a healthier, leaner sausage, lean meat will work just fine.

Homemade chicken and potato sausage ingredients on the table

Stuffing potato sausage

This is an old-school sausage, you can't stuff it using your modern sausage stuffer. If you do, and I've tried, the stuffing will release a ton of liquid under pressure. Not good! So you are better off stuffing it manually. Manual stuffing may seem like a daunting task but with a few basic tools, it's not that bad. I use the largest stuffing tube I have, a stainless steel funnel, and a LEM stuffing tube cleaning brush to push the stuffing through. This is a two-person job but it works well.

Homemade chicken and potato sausage

If you don't have those tools - no problem, use a spoon. Add a spoonful of the stuffing into the sausage casing and push in with your finger. That's how my grandma used to make it. It will take a bit longer, but it will still do the job.

Homemade chicken and potato sausage

How to cook potato sausage?

Cooking this potato sausage is a two-step process. This is great for several reasons.

One is that you don't need to worry when the sausage is cooked through. It doesn't matter what potatoes you use, how big the dices are, they all will cook through perfectly well. Adding raw meat to this sausage is also not a problem, it will cook through perfectly well. Finally, you can pre-cook this sausage, refrigerate and finish the second step of cooking whenever you are ready to serve, and it only takes minutes.

So, how do we do that? Simple. We first steam the sausage for an hour to perfectly cook all the way through. Then, we pan-sear it for a few minutes on each side to give it a beautiful color and extra flavor.

The second step is technically not required, you can just steam your potato sausage and eat it. This may be very beneficial to those who are looking for a healthier version of this potato sausage. But if you don't mind it, that second step will elevate the sausage to the next level. I highly recommend it.

Homemade Potato Sausage on a skillet

This sausage is awesome cold too. After cooking, cool the sausage to room temperature, place it in a clean container and refrigerate. Over the next few days, just slice and eat cold. Or reheat, it's totally up to you.

Homemade Potato Sausage

Potato Sausage

Eastern European potato sausage made with diced potatoes, bacon bits, fresh herbs and spices.
5 from 2 votes
Print Pin Rate
Course: dinner, Main Course, Sausage
Cuisine: Eastern European
Keyword: homemade potato sausage, potato sausage, potato sausage recipe
Servings: 8 servings
Calories: 222kcal
Author: Victor

Ingredients

  • 2 lbs potatoes peeled and diced about 3/8"
  • 1/2 lb bacon cooked and chopped or diced
  • 1 1/2 tsp kosher salt or to taste
  • 1 tsp ground black pepper
  • 1/2 tsp nutmeg
  • 2 medium onions peeled and diced about 1/4"
  • 3 cloves garlic peeled and pressed
  • 1 cup chopped fresh herbs any one or a combination of parsley, dill, green onion or chives, basil, and cilantro.
  • 1 lb ground or diced meat optional; add 1 tsp of kosher salt if adding the meat; you may use chuck, chicken thighs, pork butt, etc.

For stuffing

  • 5-6 feet hog casings

Instructions

  • Soak and rinse the hog casings.
  • Place the diced potatoes and the rest of the ingredients in a large bowl and mix well.
  • Stuff the potato mix into the hog casings, not too tightly, and tie them into two links of equal size. Prickle the top with a needle. Stuffing loosely and prickling will help prevent splitting during cooking.
    Homemade chicken and potato sausage
  • Shape each link into a spiral.
    Homemade potato sausage in a spiral.
  • Preheat the steamer. Steam both sausages if the size of the steamer allows, or one by one, for 60 minutes.
    Potato sausage on a steamer
  • Remove the cooked sausages from the steamer and set them aside.
    Potato-sausage-frying-on-pan
  • Preheat a skillet with a mix of 1 Tbsp butter and 1 Tbsp cooking oil. Sear the sausages over medium to medium-high heat until well-browned on each side, about a few minutes per side.
  • Enjoy hot from the pan, with your favorite side dish or a salad.

Notes

Any leftovers can be refrigerated and consumed cold the next day or re-heated.
When planning to consume cold, chill the cooked sausage to room temperature and immediately refrigerate in a clean container.

Nutrition

Calories: 222kcal | Carbohydrates: 24g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 636mg | Potassium: 624mg | Fiber: 3g | Sugar: 2g | Vitamin A: 647IU | Vitamin C: 35mg | Calcium: 35mg | Iron: 2mg

 

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  1. David Kaulback

    July 25, 2021 at 12:00 pm

    Hi Victor, I made your sausage like I mentioned I would , It was a lot easier than I thought it would be to stuff them in the casing. I made one long coil and the next casing I did in links just to try . I had a problem with the first coil in the steamer as it split, but the links did not, one started to. Loved the flavor I will give this another go. I said I was also going to smoke them in Hickory but I will do that next time when it is a full batch.

    Any thoughts why it might have split, i am thinking maybe to big for the steamer as it almost completely covered the bottom . Too much pressure on the casing as it split all along the inside of the coil. Did not split until about 35 minutes in. Not sure how to post a picture here , will keep looking

    Thanks
    David from Nova Scotia



    Reply
    • Victor @ Taste of Artisan

      July 25, 2021 at 1:20 pm

      Hi David,

      thanks for the feedback. I will email you so you can send me the pics to attach to your comment.

      As far as splitting goes, I've only experienced that when frying them, and that's OK, but not when steaming. My grandma used to prickle her potato sausages all over with a needle to help with splitting. I don't as I want the juices to stay in. I guess if you prickle just on top that should keep all the juices in.

      Oh, don't stuff them too tightly, that will cause them to split too.

      Reply
  2. David Kaulback

    July 15, 2021 at 3:50 pm

    Thanks again for the help. Yes i will post how it turned out and pictures

    David from Nova Scotia

    Reply
  3. David Kaulback

    July 12, 2021 at 9:50 pm

    Hi Victor
    I just received your latest news letter . It has Potato Sausage recipe on it This looks fantastic, but my question is after I steam it for an hour, and than let it cool. do you think i can put this in the smoker ( Masterbuilt propane/charcoal )to add some misquite smoke ( or Hickery ) to them.
    What do you think and / or have you done this

    David from Nova Scotia

    Reply
    • Victor @ Taste of Artisan

      July 13, 2021 at 1:44 am

      Hi David, I haven't done this but I like your idea. Yes, you can absolutely do it. You can also brown on a skillet on both sides and then smoke. There are many great options here. Next time I make mine I will smoke it.

      Reply
      • David Kaulback

        July 15, 2021 at 9:30 am

        Hi Victor, thanks for the quick reply. One more question not that it will last that long by the sounds of it. But how long of a fridge life do you think this would have . Making this Friday with some sour cream and onion rolls. Just finished with a batch of Back Bacon ( you guys call it Canadian Bacon) . And the end cut offs are going in the sausage mix with some ground Italian sausage for some fat content .
        Thanks again
        David from Nova Scotia

      • Victor @ Taste of Artisan

        July 15, 2021 at 1:17 pm

        Hi David, I'd say you have 2-3 days without noticing much if any taste change and up to 5 days. I can eat it cold up to 3 days in the fridge and I reheat after that (days 4-5).

        Oh man, that sausage will be the bomb. I'd love to see some pics.

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