Potato Sausage

Potato Sausage with non fat dry milk is actual agnate to Swedish Potato Sausage. It is abundant easier to accomplish as instead of baking potatoes it calls for the accession of potato flour. Non fat dry milk finer binds baptize and abundantly improves the aftertaste of low fat sausages. Abacus potato flour, non fat dry milk, onions and baptize increases the crop by 40% authoritative it not alone abundant tasting but additionally a abundant amount added product.

MaterialsMetricUS
pork semi-fat500 g1.1 lb.
beef, lean200 g0.44 lb.
potato flour60 g0.71 oz
non fat dry milk40 g1.41 oz
cold water200 ml6.66 oz fl
Ingredients per 1000g (1 kg) of materials
salt12 g2 tsp.
white pepper2.0 g1 tsp.
marjoram1.0 g1 tsp.
ginger, ground0.5 g1/4 tsp.
nutmeg1.0 g½ tsp
cardamom0.5 g1/4 tsp
allspice, ground1.0 g½ tsp
½ baby onion, chopped30 g1 oz
Instructions
  1. Grind pork and onions through 3/8” (10 mm) plate.
  2. Grind beef through 3/16” (5 mm) plate.
  3. Add salt, spices, 1/2 of the baptize and alpha bond with meat admixture potato abrade and non fat dry milk powder. You could mix all capacity with bisected of the baptize in a blender and again cascade over the meat.
  4. Add actual baptize and accumulate on bond until absorbed.
  5. Stuff into ample hog casings 36-40 mm or beef rounds.
  6. Keep beneath refrigeration.
  7. Cook afore serving.

Available from Amazon

Make Sausages Great Again

Make Sausages Abundant Afresh packs an absurd bulk of sausage authoritative ability into aloof 160 pages. Rules, tips, standards, sausage types, smoker methods, and abounding added capacity are covered in detail. It additionally contains 65 accepted recipes. Official standards and able processing techniques are acclimated to explain how to actualize custom new recipes, and aftermath any blazon of affection sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages