Saucisse de Pommes de Terre (French Potato Sausage)

French potato sausage made from ground meat and potatoes, carrots and leeks are often included. This sausage is popular in Northern Alsace (l’Alsace du Nord), the region famous for its wines and beers. Including potatoes in a sausage is practiced in many countries, for example Swedish Potato Sausage (Potatis Korv) or Spanish Papatera.

Calories: 140

Servings: 10

Prep time: 1 hour

Cook time: 35 minutes

Nutritional information

Materials	Metric	US
Pork, butt	600 g	1.32 lb
Potatoes	300 g	0.66 lb
Carrots	50 g	1.76 lb
Leeks	50 g	1.76 lb

Ingredients per 1000g (1 kg) of materials

Salt	18 g	3 tsp
White pepper	2.0 g	1 tsp
Allspice	0.5 g	1.4 tsp
Nutmeg	0.5 g	¼ tsp

Instructions

Boil potatoes until semi-cooked. Cool them.
Clean carrots and leeks and cook in water until softer. Cool.
Grind pork through 8 mm (3/8”) plate.
Grind potatoes through 8 mm (3/8”) plate.
Dice carrots and cut leeks into smaller pieces.
Mix ground pork, potatoes, carrots, leeks and spices together.
Stuff into 36 mm pork casings.
Cook in water at 80° C (176° F) for 35 minutes.
Cool and refrigerate.

Notes

Reheat in butter and serve with salad.

Cooked potato sausage

Available from Amazon

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.