In this post I’ll show you how to make potato sausage yourself.
Meat was very expensive in the past. For this reason, the potato sausage was born. The potatoes were used to stretch out the meat people had here in Germany. So the sausage / Bratwurst became cheaper.
There are two variants of this type of sausage. A potato sausage and potato bratwurst.
This article is about the cooked sausage variant made of meat, pork belly, potato and onions.
It is especially well known in southwestern Germany. The potato sausage has a mushy consistency. You can fry it in the pan or use it as a spread. I will also try a potato Bratwurst in the future.
Here you can find the complete potato sausage recipe as a video or to read through.
Table of Contents
Making your own potato sausage– What do you need?
INGREDIENTS PER 1 KG
- 45 % pork belly (450g)
- 30 % boiled potatoes (300g)
- 25 % pork shoulder (250g)
SPICES PER KG OF MEAT
- 20 g Salt
- 1.5 g marjoram
- 1.5 g black pepper
- 1 g white pepper
- 0.5 g garlic powder
- 0.5 g mace
- 50 g caramellized onions
Equipment for making potato sausage
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks with it.
Spice grinder / mortar
To grind your spices, it is best to use a spice mill. Alternatively, a mortar is also suitable. Or you can use already ground spices. I recommend grinding them yourself.
Sausage filler / attachment for the meat grinder / hand filling funnel
You need this to get your meat mass into the casing. For starters, a filler attachment for your meat grinder or a hand filler funnel will work for this.
You need casings for the potato sausage. The size is up to you. I recommend pork casings caliber 28/30.
Alternatively, you can also fill the potato sausage in jars and boil down.
Making potato sausage – Step-By-Step Instructions
1. Peel your potatoes and cut them into quarters. This way they will cook faster.
2. Boil the potatoes in unsalted water until they are cooked but firm to the bite. You can also boil them in salted water. But then you have to adjust the amount of salt in the sausage production accordingly. I have not noticed any differences here, and therefore I always cook them without salt.
3. Cut your meat into strips. The size varies depending on how big your meat grinder is. The bigger the grinder, the bigger your pieces of meat can be.
4. If you use a sous vide cooker, like I do, put your meat in a bag or zip lock bag now. Alternatively, you can vacuum seal it. Make sure that there is as little air as possible in the bag.
5. Now cook the meat at 76 °C (168,8 °F) for approx. 70 – 80 minutes.
Alternative without a sous vide cooker: Cook the meat directly in water bath. However especially with small quantities you lose some taste. If you cook the meat directly in water, you must weigh it before and after cooking and add the lost weight later as broth to the ground meat.
6. Meanwhile, finely grind your spices.
7. Now separate the broth from the meat pieces. You can put the broth immediately into the bowl in which you will grind the cooked pieces of meat.
8. Now grind the meat together with the onion and the potatoes. I used the medium perforated disc (4.5 mm). Depending on how coarse you want your final sausage meat, you can, of course, use a different perforated disc.
9. Add the spices to the minced meat and mix everything together. If the mixture is too solid, you can add a little more water. The mass should have a pulpy consistency.
10. Fill the mass into casings. Alternatively, you can also use preserving jars.
11. Twist off the filled potato sausage. You can decide the length by yourself.
12. Poach your potato sausage at 80 C° (176 °F) for about 30 minutes. If you want to preserve them, boil the jars at 100 C° (212 °F) for 2 hours.
13. Your potato sausage is ready 😄. You can enjoy it directly, fry it in a pan or spread it on a bread once it is cooled down.
How long is the shelf life of the potato sausage?
Packed airtight, your potato sausage will keep for about 1 week. Boiled down, you can store it for several months.