Servings: 35 people
Calories: 121kcal
Equipment
- peeler
- Bowl
- Baking sheet
Ingredients
- 10 lb Idaho potatoes
- 6 tsp salt
- 1 lb boneless pork
- 2 medium onions
- 1/2 lb bacon
- 1 tsp freshly ground black pepper
- 1/2 teaspoon dried peppermint
- 1 tsp dried marjoram
- 40 feet of beef or hog casings
Instructions
- Begin by peeling and cubing the potatoes into small pieces. Place them in a bowl, season to taste with salt, and mix until everything is well combined.
- In another bowl, combine ground pork, onions, bacon, peppermint, marjoram and black pepper. Blend all of these ingredients together until you have a homogenous mixture.
- Take a piece of beef or hog casing and slide it onto the sausage stuffing tube. Fill the casing with the pork mixture until it is filled to capacity but not overly stuffed. Once you have finished, tie off one end of the casing and twist it into tight links. Repeat this process until all of the pork mixture has been used up.
- Preheat your oven to 350 degrees Fahrenheit and place the sausages onto a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the sausages are cooked through. When done, remove from the oven and let cool slightly before serving.
Video
Notes
- Make sure to use fresh ingredients whenever possible. This will help ensure that the sausage has an authentic flavor.
- Take your time when stuffing the casings; this will help make sure that the sausages are evenly shaped and cooked through.
- Be creative with your seasonings! Feel free to experiment with different herbs and spices to create a unique flavor.
- If you prefer your sausage less spicy, reduce the amount of black pepper used.
- Letting the sausages rest for 10 minutes after cooking will help ensure that they are juicy and tender.
Nutrition
Calories: 121kcal
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