Yarik
Omela, thanks for the recipe! Tasty, juicy and on a budget))) today we had a picnic in nature with sausages.

Potato sausage (Salame di patata)

Potato sausage (Salame di patata)

Regarding frying on the grill, it is better not to pierce the shell, I pierced one, so it almost broke))) well, lubricate them with oil so that they do not stick to the grate, otherwise they are painful)))

beverli
Girls, I also cooked. This is my first sausage in my life) Delicious! But I burst almost all the sausages .... why could this be?
beverli
And yet, I did not fit everything into the casing and I made one sausage in parchment. So for some reason I liked the parchment better, it turned out more juicy. And in the shell is richer with spices - the husband said) sfotala only raw
Potato sausage (Salame di patata)

Thanks for the delicious recipe! Another)
Omela
Yaroslavna, Margarita, girls, what deliciousness you have !!!! I'll go, perhaps we will eat!

Whether in parchment or wrapped, it's a matter of taste! In order not to burst, it is not necessary to fire a strong fire, heat it up gradually.
Yarik
Omela, I also wanted to say that the selection of spices is simply gorgeous! It's hard for me with spices, in recipes where they write, add your favorite spices, usually there is a stupor, how much to put, and it seems delicious, but there is no complete harmony in the taste, but here is beauty, everything is on the shelves. I also added cinnamon, pork is good friends with it))) in general, thanks again!
Omela
Yaroslavna, good health!
ziga
Omela, thanks for the wonderful recipe. I have long wanted to make potato sausage. Made in pork belly, baked in the oven at 180 gr. I was very afraid that they would burst, but all the sausages remained intact, delicious !!!

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