Potato Sausage

Potato Sausage with non fat dry milk is very similar to Swedish Potato Sausage. It is much easier to make as instead of boiling potatoes it calls for the addition of potato flour. Non fat dry milk effectively binds water and greatly improves the taste of low fat sausages. Adding potato flour, non fat dry milk, onions and water increases the yield by 40% making it not only great tasting but also a great value added product.

Calories: 180

Servings: 10

Prep time: 30 minutes

Cook time: 30 minutes

Nutritional information

Materials	Metric	US
pork semi-fat	500 g	1.1 lb.
beef, lean	200 g	0.44 lb.
potato flour	60 g	0.71 oz
non fat dry milk	40 g	1.41 oz
cold water	200 ml	6.66 oz fl

Ingredients per 1000g (1 kg) of materials

salt	12 g	2 tsp.
white pepper	2.0 g	1 tsp.
marjoram	1.0 g	1 tsp.
ginger, ground	0.5 g	1/4 tsp.
nutmeg	1.0 g	½ tsp
cardamom	0.5 g	1/4 tsp
allspice, ground	1.0 g	½ tsp
½ small onion, chopped	30 g	1 oz

Instructions

Grind pork and onions through 3/8” (10 mm) plate.
Grind beef through 3/16” (5 mm) plate.
Add salt, spices, 1/2 of the water and start mixing with meat sprinkling potato flour and non fat dry milk powder. You could mix all ingredients with half of the water in a blender and then pour over the meat.
Add remaining water and keep on mixing until absorbed.
Stuff into large hog casings 36-40 mm or beef rounds.
Keep under refrigeration.
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.

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