Patatera

Potato sausage (patatera) is not a unique product that is limited to Spain only, but can be found in other countries as well, for example Swedish Potato Sausage (Potatis Korv). Taking under consideration the fact that plenty of meat products are served with potatoes, it should not come as a surprise that combining meat with potatoes inside of the casing will also create a great product.

Calories: 260

Servings: 10

Prep time: 45 minutes

Cook time: 30 minutes

Nutritional information

Materials	Metric	US
Lean pork	100 g	0.22 lb
Pork belly, fat trimmings, back fat	400 g	0.88 lb
Cooked potatoes	500 g	1.10 lb

Ingredients per 1000g (1 kg) of materials

Salt	15 g	2.5 tsp
White pepper	2.0 g	1 tsp
Allspice	1.0 g	1/2 tsp
Pimentón, sweet	4.0 g	2 tsp
Garlic, smashed	3.5 g	1 clove
Water	60 ml	2 oz fl

Instructions

Boil the potatoes. Drain.
Grind meats, potatoes and onions through 3/8” (10 mm) plate.
Mix meat with salt, pepper and spices until sticky. Add potatoes and mix again.
Stuff into 36 mm hog casings. Refrigerate.
Cook before serving.

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.

Home Production of Quality Meats and Sausages

German Sausages Authentic Recipes And Instructions

Home Production of Vodkas, Infusions, and Liqueurs

Home Canning of Meat, Poultry, Fish and Vegetables

Sauerkraut, Kimchi, Pickles, and Relishes

The Amazing Mullet: How To Catch, Smoke And Cook The Fish

Meats and Sausages