Bavarian potato sausages

Category: Vegetable and fruit dishes
Kitchen: german
Bavarian potato sausages

Ingredients

bacon 50 g
onion 1 PC.
mushrooms 50 g
potatoes 3 average
egg 1 PC.
flour 1 table. l.
salt pepper taste
garlic 1 tooth.
pork intestine or sausage packaging 1 PC
vegetable oil 50 ml
greens taste

Cooking method

  • I found a very original recipe on the Internet. I bring to your attention delicious potato sausages. Made quickly, from available products. They can be a separate dish, as well as served as a side dish for anything, and of course - with beer, where without it, in German cuisine.
  • Instead of pork intestine, I use the now commercially available packaging for homemade sausages. It is made from natural ingredients and is very convenient for making homemade sausages.
  • Cooking:
  • Finely chop bacon and onion, mushrooms.
  • Fry bacon and onion until golden brown.
  • Add mushrooms. We fry.
  • Three raw potatoes. Add egg, salt, pepper, chopped garlic, herbs, flour. Mix everything well.
  • Mix the potato mass with the fry.
  • We start the packaging for sausages with potato mass. We fasten on the sides with a thread. We pierce the sausages with a toothpick along the entire length so that they do not burst when frying.
  • Fry the sausages on all sides until golden brown. Then we send it to the oven at 170 degrees. for 20 minutes.
  • You can serve with horseradish, sour cream, herbs.
  • Bon Appetit.
  • Bavarian potato sausages


lappl1
Ella, I really liked the recipe! I just want to cook. Only I don't know where to get these packages. I would instruct my husband to buy them (I am not in the city myself).
Thank you very much for the recipe! And separately for the photo! Done with soul!
gala10
And I also liked the recipe, and I also don't know where to get these packages.
Ella, Thank you! I'd like to repeat it.
Gala
A curious filling in sausages
Rada-dms
Wonderful ! And you can intrigue when serving to guests! :)
lappl1
Rada-dms, guests will not guess that there is at least meat ...
Painting
Girls, Knorr has different sausages. There, in the package of sausage spices and separately in another bag, the protein casing for the sausage. I sometimes buy when there is nowhere to get a sausage casing. I throw away the seasoning, very salty. It is sold in the department where spices, seasonings, dry soups, etc.
TATbRHA
Lithuanian potato vedarai sausages are very similar, only there without mushrooms, eggs and flour. This is delicious!! And the Bavarian style is probably even tastier ...
nar-din
I thought on the forum you shouldn't advertise any products openly. Maggi has a bag mix - Homemade French sausages. There, one side is the seasoning, the other is a natural sausage casing.
Thanks everyone!
Painting
I don’t advertise, I don’t like knorr in principle, but as a source of sausage casings, sometimes I buy. I just haven't met it in any other publicly available form.
gala10
Painting, nar-din, thanks, I never paid attention to either Knorr or Maggi, now I'll look for such shells.
ang-kay
Ella, an interesting recipe. But tell me, does the shell crack? As far as I know, protein is like, how can you not bring it to such a temperature?
Girls!Packages for sausages and everything needed for it can be bought on our website, both to users from Ukraine and Russia.
gala10
Quote: ang-kay
Packages for sausages and everything you need for it can be bought on our website, both for users from Ukraine and Russia.
Angela, and to whom to contact?
Biryusa
Ella, an interesting recipe! It is imperative to try (especially since the question with the shell, it turns out, is easily solvable)
Quote: nar-din
Three potatoes.
I want to clarify: if "three potatoes", then it must be raw?
nar-din
Quote: Biryusinka

so it should be raw?
ang-kay
Quote: ang-kay
the shell does not crack?
If you do not fill it too much, pierce it along the length, then everything turns out very fine. I make different sausages with this casing, always withstands.
ang-kay
Quote: gala10
Angela, who to contact?
I trade for Ukraine.DIY sausage... I saw a Russian shop in the joint venture.here
gala10
Angela, Thank you!
ang-kay
MariS
Sausages are delicious! I also laid eyes on such. In Bavaria, they are traditionally served with light beer. In the neighboring countries - Poland, Czech Republic, Belarus, they also cook such.
And sour cream is also added to the minced meat.
nar-din
MariS,
Quote: MariS
add sour cream to the minced meat
I didn't add sour cream, because when I overcooked the bacon, there was enough fat))) and the mass formed well, so I served sour cream separately. My dear (taster husband) ate without sour cream (said he was too much).
lappl1
Quote: Painting
Girls, Knorr has different sausages.
Quote: ang-kay
Packages for sausages and everything needed for it can be bought on our website, both for users from Ukraine and Russia.
Painting, ang-kay, thanks for the information . I'll know...
ang-kay
Tumanchik
Girls, I always said that Germany is somewhere near Minsk. This is our national dish. It's like a potato grandmother - it is baked either in a pot or in the gut. I cook this often. True, I'm too lazy to always shove into the gut and I do it in a pot. And now in MV. Of course very tasty. Cook, you won't regret it.
lappl1
Irina, Well, thank you ! While we get the shells, I'll cook them in a pot. My Belarusian husband will be happy (he comes from near Novopolotsk)! Anything with potatoes and pork, he is ready to eat for breakfast, lunch and dinner! And then we will define this deliciousness in sausages. By the way, once a year he makes sausage from natural intestines - five kilograms. He buys the best meat, intestines, cleans and washes them himself, and then acts as a priest. Hangs on a wooden crossbar, dries ... In general, very tasty sausages are obtained!
Tumanchik
Quote: lappl1

Irina, Well, thank you ! While we get the shells, I'll cook them in a pot. My Belarusian husband will be happy (he comes from near Novopolotsk)! Anything with potatoes and pork, he is ready to eat for breakfast, lunch and dinner! And then we will define this deliciousness in sausages. By the way, once a year he makes sausage from natural intestines - five kilograms. He buys the best meat, intestines, cleans and washes them himself, and then acts as a priest. Hangs on a wooden crossbar, dries ... In general, very tasty sausages are obtained!
so prepare his grandmother, please the husband!
Wildebeest
I fell for this recipe. I will surprise my people .. I have natural casings.
lappl1
Quote: tumanofaaaa
so prepare his grandmother, please the husband!
Irina, now it's not even discussed! I will definitely cook it! Thanks again for the advice on how to do without shells for now.
EnichkaEnina
tumanofaaaa, Irin, and on what grater to grate potatoes? Thank you
Rada-dms
And the potatoes, as I understand it, are raw?
gala10
tumanofaaaa, Irina, thanks for the advice on how to do without the shells. I will definitely try to do so. Bliiin ... drooling in advance ...
KSYUSHA GASTILOVICH
hello, can anyone on the site know where the sausage casings are sold ??
Vladzia
KSYUSHA GASTILOVICH, Ki website.
Arka
Delicious! And served beautifully!
Yes, in Belarus they also make such a sausage, called shkilyand.
xelena5
🔗
craft casing natural pork casing. We sell in Auchan, in the Metro in the meat department.
lettohka ttt
Thanks for the recipe, I will definitely try it, I took it to bookmarks
Gaby
A very attractive recipe, and there are all kinds of guts, somehow I will make this dish. Ellochka, thanks for the recipe.
Vinokurova
Ella, yes, I'd better not leave the kitchen on holidays, but I will cook all the German goodies !!!
thanks for the recipe
V-tina
A wonderful recipe, extraordinary yummy, I often cook a similar sausage, only I like to put more mushrooms
ulaaa
Quote: TATbRHA

Lithuanian potato vedarai sausages are very similar, only there without mushrooms, eggs and flour. This is delicious!! And the Bavarian style is probably even tastier ...

I confirm the Lithuanian vedarai is very tasty!
DonnaRosa
Quote: ulaaa

I confirm the Lithuanian vedarai is very tasty!
Vedaray

5 large potatoes
2 large onions
100 g bacon
50 g lard
salt
pepper
prepared intestines

Finely chop two onions, lard and bacon too. Fry the bacon in a pan, wait until the fat is released a little and put the onion, fry the onion until soft, add the bacon, fry a little more.
Three potatoes on a fine grater, add the finished frying (onion + bacon + bacon), 1 tbsp. l. salt, pepper (to taste) and 1 tbsp. l. dry marjoram (along with caraway seeds, this is an integral part of Lithuanian cuisine). Mix everything well. If you buy ready-made ... then rub the finished sausages with garlic on the outside. Before stuffing, soak the intestines in apple cider vinegar for 10 minutes, they become more elastic, push the mass inward, The intestines should not be stuffed tightly (so as not to burst). Grease the form (baking sheet) with lard (melted fat), spread the vedarai, grease with garlic gruel (if the intestines have not been processed earlier), lightly water the olive. butter on top and ALWAYS prick the sausages with a needle (toothpick) every 3-5 cm.Put in the oven at 200 C for 1 hour. During baking, we take it out periodically and pour it over with the released fat.
The vedarai is served with cracklings, onions and sour cream.

P.S. The intestines were thoroughly washed with running water from the tap many times. Then I kept it in vinegar water. Turned the fat inside.
(We sell intestines in meat departments in boxes, already prepared and well salted.
You can use a part and leave the rest for next time. I want to try to cook sausages, not with minced meat, but I will cut the meat into pieces and pickle.)

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