Imagine a crispy, toasty, incredibly fragrant potato sausage. When I tried it, I was shocked with delight! It is really very original, tasty and budget. Let's prepare potato sausage in the gut together with “Very tasty”, because it’s not at all difficult.
- potatoes - 1 kilogram;
- undercuts (very fatty and very juicy piece, which is located just on the abdomen of the animal) - 300-400 grams;
- onions - 2-3 pieces;
- garlic - 0.5 heads;
- lard - 2-3 tablespoons;
- salt, pepper, spices - to taste;
- prepared guts - they brought me from the village, and you can buy them in supermarkets or in the market, where they sell fresh meat.
Potato sausages. Step by step recipe
- We cut the undercuts into cubes (preferably without skin) and fry. If you cut the slices large enough, then you can pass them through the meat grinder after frying.
- Peel 1-2 onions, cut into small cubes and fry on the remaining melted fat.
- We rub the raw potatoes on a grater for potato pancakes and be sure to rub 1 onion so that the mass does not darken.
- Pass the garlic through the garlic.
- We mix potatoes, cracklings, fried onions with fat, season with salt, spices, garlic. Knead well.
- We start the washed, peeled intestines with potato minced meat (loose), put on a baking dish, prick with a thin needle so that it does not burst.
- Pour a little water into the form (at a level 1/3 of the sausage height), add 2-3 tablespoons of lard.
- We put in the oven for 40-50 minutes at a temperature of 180-200 degrees. During baking, periodically pour fat from the mold and turn over so that the sausage is evenly baked.
While everything is preparing, the aroma is simply breathtaking. So you know how to cook potato sausages and surprise all relatives and friends. And who said that sausage should be made of meat? "Very tasty" wishes you bon appetit! And be sure to try cooking baked potatoes and baked potatoes like a bonfire.