Saucisse de Pommes de Terre (French Potato Sausage)

French potato sausage fabricated from arena meat and potatoes, carrots and leeks are generally included. This sausage is accepted in Arctic Alsace (l’Alsace du Nord), the arena acclaimed for its wines and beers. Including potatoes in a sausage is accomplished in abounding countries, for archetype Swedish Potato Sausage (Potatis Korv) or Spanish Papatera.
Pork, butt600 g1.32 lb
Potatoes300 g0.66 lb
Carrots50 g1.76 lb
Leeks50 g1.76 lb
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
White pepper2.0 g1 tsp
Allspice0.5 g1.4 tsp
Nutmeg0.5 g¼ tsp
  1. Boil potatoes until semi-cooked. Air-conditioned them.
  2. Clean carrots and leeks and baker in baptize until softer. Cool.
  3. Grind pork through 8 mm (3/8”) plate.
  4. Grind potatoes through 8 mm (3/8”) plate.
  5. Dice carrots and cut leeks into abate pieces.
  6. Mix arena pork, potatoes, carrots, leeks and spices together.
  7. Stuff into 36 mm pork casings.
  8. Cook in baptize at 80° C (176° F) for 35 minutes.
  9. Cool and refrigerate.
Reheat in adulate and serve with salad.

French potato sausage

Cooked potato sausage

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