Potato sausage
Potato sausage is a cooked sausage made from pork or beef meat and bacon with potatoes , onions and various regionally different spices .
The basic mass of the potato sausage consists of 50–70% pre-cooked, finely chopped pork or beef and 30–50% potatoes. Depending on the region, there are also precooked cubes of fatty bacon, meat (mostly cured), offal or grits or braised onions. Common spices are salt , pepper and nutmeg . After the sausage mass has been filled into the intestines or cans, the sausage is heated so that the blood protein coagulates and the typical red-brown color develops. When it cools, the gelatine from the rind solidifies and makes the sausage firm.
The potato sausage is mainly eaten fried. Since gelatine and fat liquefy when heated, hot potato sausage often has a mushy consistency.
Especially in southwest Germany, i.e. in Hesse , Lower Franconia , North Baden , Rhineland-Palatinate and Saarland, there are regional variants of the sausage, as well as in the canton of Graubünden in Switzerland.
Individual evidence
- ↑ Christiane Schabel-Becker: The Hunsrück kitchen: Recipes and customs of my homeland . Becker, Christiane, 2006, ISBN 3-9803378-0-4 .
- ↑ Potato sausage, Liongia da tartuffels in the database of Culinary Heritage of Switzerland