potato sausage

Ingredients for 1 servings:

• 800 g potatoes
• 1 kg pork belly
• 1 kg roast pork (crust roast), from the nut
• 3 tsp, heaped salt
• 1 tsp, heaped pepper, black
• 1 tsp, heaped paprika powder, sweet
• 2 tsp, heaped marjoram
• 1 pinch(s) nutmeg
• Pork intestine 28/30

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 20 minutes

fresh and homemade

Boil the potatoes and let cool. Soak the pork casing in lukewarm water. In the meantime, remove the rind from the pork belly and the roast and finely chop the meat. Mince everything through a coarse grinder and immediately return it to the refrigerator. Peel the potatoes and cut them into small cubes. I used an egg slicer for this. They all stick together tightly, but they fall apart when mixed with the meat. Now knead all the ingredients (except the casing) well and return to the refrigerator. Rinse the casing again thoroughly and pull it onto the nozzle. When filling the casing, make sure there are no too many air pockets. This makes about 15-20 sausages, depending on how large you make the sausages.