Recipes:#9 Potato Sausage::By Kaynek
1 1/2 pounds all purpose potatoes, peeled and sliced
2 large yellow onions, finely chopped ( about 2 cups, although a little
extra is fine if you like onions! ).
2 medium-size tart apples peeled,cored, and finely chopped ( Granny
Smith for example ).
3-4 cloves of garlic, finely chopped ( see above comment for onions )
2 tbsp good grade of olive oil 1 lb. ground lamb 1 pound ground pork
1 1/2 tbsp prepared mustard 4 tsps salt 2 tsp. black pepper
1 1/2 tsp. ground sage 1 tsp. ground allspice 1/4 tsp. ground nutmeg
1 1/2 vegetable oil
1. Bring a large saucepan of salted water to a boil over a moderate heat
and cook the potatoes until tender- about 20 minutes. Let cool, then
smash until smooth and set aside.
2. In a large skillet, heat the olive oil over moderate heat, then add
the onions, apples, and garlic. Cook, stirring occasionally, until
soft-15 to 20 minutes.
3. Combine the remaining ingredients except the vegetable oil in a large
mixing bowl. Add the smashed potatoes and the onion mixture, mix well.
Using a pastry bag, stuff the mixture into casting to form link sausages.
Or add 3 eggs to the mixture and form into 2-x3 inch patties.
4. To cook, warm the vegetable oil in a large skillet over moderate
heat. Add the sausage and cook until lightly browned and cooked
through-about 15 minutes for the linked sausages, 4 minutes on each side.
for the patties. Add more oil if necessary. Will keep 3 months at 0F. (.
thaw before cooking ) Should yield about 4 pounds.