Potato Sausages

Potato sausages are a Norwegian culinary tradition. They are very tasty, but they’ve been forgotten in the home country.  However, the tradition is alive and kicking in the “Norskie” regions of the United States. You can buy salinized casings from the butcher’s. The thickness of the sausages depends on the casing. Beef casings are the largest, followed by hog casings, and mutton casings are the thinnest. If you’re not going to fry the sausages right away, a good idea might be to lightly boil the sausages for 10 minutes.

INGREDIENTS:

Number of servings

Produces around 2.2 lbs. potato sausages

List of ingredients

10-16 ½ feet long hog or beef casing

0.9 lbs. boiled potatoes run through a meat grinder

0.9 lbs. ground pork, preferably neck or belly

0.45 lbs. ground lard

1 large tbsp. salt

½ cup pearl barley, boiled or steeped in water for a few hours

½-1 cup whole milk with which to dilute the dough

PREPARATION:

• Soak the casing in cold water.

• Mix potatoes, meat, lard, salt and pearl barley in a bowl. Dilute with milk until the sausage meat is loose and manageable.

• Stuff the sausage meat into the meat grinder with a sausage stuffer nozzle or another specialty tool. The sausages can be grilled, fried or oven-baked in an ovenproof dish.