If you want to prepare a dish with an unusual taste, potato sausage is what you need. According to the original recipe, minced potatoes must be stuffed into pork intestines, but if they are not available, you can use a baking dish. Bits of bacon complement the taste of the potato.
It is necessary
- - ground sweet pepper - 1 tsp;
- - black pepper;
- - salt;
- - garlic - 2 cloves;
- - lard - 100 g;
- - semolina - 2 tsp;
- - egg - 1 piece;
- - bulbs - 200 g;
- - potatoes - 800 g.
Instructions
Step 1
Cut the frozen lard into small cubes. The side of the cube should be approximately 0.5 centimeters. From 1/6 tsp. mix black pepper. Add the garlic clove pressed through a press.
Step 2
Chop the onion finely and fry it in vegetable oil until browned and soft.
Step 3
Peel and grate the potatoes on a medium grater. Squeeze out the juice thoroughly. Mix together the semolina, egg, onion, bacon and potatoes. Salt the mass, 0.5 teaspoon will be enough, pepper. Add some paprika if desired.
Step 4
Place in a bag or sleeve for baking. Baking paper will also work. Distribute the mass inside and shape it into a cylinder.
Step 5
Wrap the end of the bag around the sausage. To keep it in shape, tie it with cotton threads. Make many punctures in the bag with a needle.
Step 6
Place the sausage on a baking sheet and place in the oven. Bake at 220 oC for an hour. Remove the cooked sausage along with the baking sheet and let stand for 10 minutes at room temperature.
Step 7
Remove the threads and cut the bag, carefully remove it from the sausage. Serve potato sausage warm or hot.
