Potato Sausage Recipe: Potato sausage is one of those hearty, down-to-earth recipes that instantly makes you feel like you’re home. Whether you’re preparing for a holiday feast or just craving something savory and comforting, this recipe delivers.
Originally from Scandinavian and Eastern European kitchens, potato sausage combines the humble potato with seasoned meat, resulting in a sausage that’s juicy, flavorful, and unique.
You don’t have to be a master chef to make this at home — this step-by-step guide will take you through every phase.
By the end, you’ll be a potato sausage pro!
Why You’ll Love This Potato Sausage Recipe
What makes this recipe so special? For one, it’s incredibly versatile. You can pan-fry, bake, or boil it. Serve it for breakfast, lunch, or dinner. Plus, it’s gluten-free (if you choose gluten-free casings), and customizable to your flavor preferences. Prefer spicy? Add chili flakes. Want it more savory? Add garlic and onion powder. This recipe is beginner-friendly but tastes like it came from a traditional kitchen passed down for generations. The texture of the potatoes blended with seasoned meat creates a taste and mouthfeel that’s simply unforgettable. If you’re cooking for family or friends, this recipe is a guaranteed hit.
The History Behind Potato Sausage
Potato sausage, known as “potatis korv” in Sweden, has a deep cultural origin. Traditionally served during Christmas, especially in Swedish-American homes, it’s a celebratory dish that symbolizes comfort and family. In Eastern Europe, similar recipes exist, each with regional twists and spice blends. The idea came from making meat go further — potatoes were added as a filler that turned into a main ingredient over time. What started as a resourceful solution became a cherished dish passed down through generations. Today, it’s enjoyed by food lovers across the globe, blending rustic heritage with modern-day flavor cravings.
Common Variations of Potato Sausage Around the World
Potato sausage comes in various forms depending on where you’re located. In Sweden, it’s typically made with pork, potatoes, onions, and white pepper. In the U.S., especially in the Midwest, families add garlic, black pepper, or even jalapeños for a kick. In Ukraine and Russia, you’ll find versions that use boiled potatoes mixed with lard or beef and stuffed into natural casings. Each version adds a unique twist, but the heart of the recipe remains the same: simple ingredients, robust flavor, and that satisfying, homemade goodness that brings people together.
List of Ingredients You’ll Need
Here’s everything you’ll need to make a traditional homemade potato sausage:
Fresh Ingredients:
- 2 lbs ground pork (or mix pork and beef)
- 2 lbs potatoes (Yukon Gold or Russet)
- 1 large yellow onion
- 3 cloves garlic (optional, for extra flavor)
Spices and Seasonings:
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon white pepper
- ½ teaspoon allspice (optional)
- ½ teaspoon nutmeg (optional)
Casings and Tools:
- Natural sausage casings (hog casings are best)
- Meat grinder or food processor
- Large mixing bowl
- Sausage stuffer or piping tool
- Needle (for pricking air bubbles)
- Roasting pan or skillet (for cooking)
These ingredients make approximately 4 lbs of potato sausage. You can adjust the ratio to make smaller or larger batches depending on your needs.
Choosing the Right Potatoes for the Recipe
Not all potatoes are created equal, especially when it comes to sausage. For this recipe, starchy potatoes like Russets or Yukon Gold work best. They break down easily and help bind the sausage mixture. Waxy potatoes (like red or new potatoes) tend to stay too firm and might make the sausage feel overly chunky or fall apart during cooking. Make sure to wash and peel the potatoes before use. Some people prefer to parboil them slightly, but raw potatoes create a firmer texture that holds up better in sausage casings. A coarse shred using a grater or food processor gives the best consistency.
How to Select the Best Meat for Potato Sausage
When it comes to meat, pork is the classic choice for its fat content and flavor. A 70/30 lean-to-fat ratio is ideal because fat keeps the sausage juicy. You can mix in beef for a deeper, richer taste, or even use ground turkey for a leaner version (though it may need more seasoning). Avoid using very lean meats unless you’re adding extra fat like bacon or lard. Always use fresh, cold meat — it grinds and binds better with the potatoes. Freezing your meat slightly before grinding helps achieve a better texture during processing.
Step-by-Step Guide to Making Potato Sausage
Step 1: Preparing the Ingredients
Start by gathering your ingredients: pork (or beef), peeled potatoes, onion, garlic, salt, black pepper, and optional spices like nutmeg or allspice. Cut the meat and potatoes into small chunks so they’re easy to grind.
Step 2: Grinding the Meat and Potatoes
Using a meat grinder or food processor, grind the meat and potatoes together. This helps the flavors blend evenly and gives the sausage its signature tender, hearty texture. Grind the onion and garlic along with the mixture for extra flavor.
Step 3: Mixing the Sausage Filling
Transfer the ground mixture to a large bowl. Season generously with salt, pepper, and any spices you’re using. Mix thoroughly with clean hands or a spoon until the mixture becomes sticky and well combined. This step ensures juicy, cohesive sausages.
Step 4: Stuffing the Sausage Casings
Soak natural sausage casings in water, then slide them onto a sausage stuffer nozzle. Gently stuff the mixture into the casings, being careful not to overfill. Twist into even-length sausages and prick lightly to release air bubbles.
Step 5: Cooking the Sausage
Potato sausage can be cooked by simmering gently in water for 20–25 minutes, then pan-frying until golden, or cooked directly in a skillet over medium heat. Serve hot with mustard, potatoes, or vegetables.
Homemade potato sausage is rustic, comforting, and full of flavor—perfect for hearty meals 🌭🥔
How to Store Potato Sausage Properly
Once your sausage is cooked or even if you have some uncooked leftover links, proper storage is key to maintaining its flavor and safety. If you plan to use it within a few days, simply refrigerate it in an airtight container or wrap it tightly in plastic wrap or aluminum foil. Make sure your fridge stays below 40°F (4°C). Cooked sausages should last up to 4–5 days, while uncooked can stay fresh for about 2 days.
For extended storage, vacuum sealing is a great option. It helps prevent freezer burn and keeps the sausages tasting fresh. Label the packaging with the date so you know when you made them. It’s also smart to portion them before storing so you can defrost only what you need without wasting any.
One tip? Always cool sausages to room temperature before refrigerating or freezing. Throwing hot sausage into the fridge can create condensation and raise the temperature inside, putting your other food at risk.
How to Freeze Potato Sausage for Later Use
Freezing potato sausage is a fantastic way to enjoy your homemade masterpiece later on — whether it’s a week, a month, or even three months from now. Once your sausage is completely cooled (this is important to prevent ice crystals), wrap it in plastic wrap or place it in freezer-safe bags or containers. Again, if you have a vacuum sealer, use it!
For uncooked sausage, it’s best to freeze them in a single layer on a baking tray first, then transfer to bags once frozen. This keeps them from sticking together and makes portioning easier. Don’t forget to label with the date.
When you’re ready to cook, it’s best to thaw them overnight in the fridge. Never thaw sausages at room temperature — that’s a food safety no-no. Once thawed, cook as usual. Frozen uncooked sausage can be stored for up to 3 months, while cooked versions can last about 2 months for the best quality.
Serving Suggestions
Wondering how to enjoy your potato sausage? You’ve got a lot of delicious options. Here are some ideas to get your taste buds excited:
- Traditional style: Serve with mashed potatoes, lingonberry jam, and mustard for a true Swedish Christmas experience.
- Breakfast plate: Slice and fry with eggs, toast, and sautéed spinach.
- Sausage sandwich: Tuck into a toasted bun with grilled onions and spicy mustard.
- Main course: Pair with sauerkraut, roasted carrots, or buttered peas for a full dinner.
- With pasta: Crumble it into pasta sauces for added richness and depth.
Because potato sausage is so flavorful, it doesn’t need a lot of dressing up. Even served simply with mustard and bread, it’s incredibly satisfying.
Tips for Making the Best Homemade Potato Sausage
Getting the perfect potato sausage does take a bit of practice, but these tips will help you master the recipe on your first try:
- Keep everything cold: From the meat to the grinder and even your hands — warmth can cause the fat to smear and affect texture.
- Don’t skip testing: Always fry a small portion of the mix before stuffing. It’s your chance to adjust seasoning.
- Avoid overstuffing: Too much filling in the casing will cause bursting while cooking.
- Use fresh ingredients: Fresh potatoes, onions, and meat result in better texture and taste.
- Prick the casings: This lets air escape and prevents splitting.
- Rest before cooking: Let the stuffed sausages rest in the fridge for a few hours to let the flavors meld.
Even if your first batch isn’t perfect, don’t stress. Each try helps you improve your technique and find your perfect balance of ingredients.
Troubleshooting Common Potato Sausage Problems
Let’s be real — not every kitchen adventure goes as planned. Here’s how to fix the most common potato sausage issues:
- Sausage too dry? That’s usually due to too little fat in the meat. Next time, choose meat with a higher fat ratio or mix in a little bacon.
- Casings burst while cooking? You might have overstuffed or skipped the pricking step. Also, avoid cooking sausages at too high a temperature.
- Filling is too loose? Make sure you drain excess moisture from the potatoes. Soggy potatoes ruin the structure of the filling.
- Lacking flavor? Amp up the spices! Garlic, pepper, nutmeg, and even smoked paprika can make a big difference.
- Too salty or spicy? Always test the mixture first by frying a sample before stuffing. It’s your quality control step.
Mistakes happen. The key is to learn from each batch and keep fine-tuning the recipe to suit your taste.
FAQs about Potato Sausage Recipe
1. Can I make potato sausage without casings?
Yes! You can form the mixture into patties or logs and pan-fry or bake them. It won’t be a traditional sausage shape, but it’ll still be delicious.
2. Is it possible to make vegetarian potato sausage?
Definitely. You can replace the meat with cooked lentils, mushrooms, or plant-based meat substitutes. Adjust the spices for extra flavor.
3. How do I reheat leftover potato sausage?
Reheat in a skillet with a bit of oil or butter over medium heat until warm throughout. You can also bake at 350°F for 10–15 minutes.
4. Can I use pre-ground meat?
Yes, as long as it has the right fat content (around 70/30). Just make sure it’s fresh and cold before mixing.
5. What’s the best way to clean natural casings?
Rinse them thoroughly under cold water, then soak in warm water with a splash of vinegar for 30 minutes. Rinse again before stuffing.
Conclusion
Potato sausage is more than just a meal — it’s a bite of tradition, love, and home-cooked comfort. Whether you’re making it for a holiday dinner or just because you’re in the mood for something hearty, this recipe is sure to satisfy. With the right ingredients, a little patience, and this detailed step-by-step guide, you’re ready to craft a sausage that’s both authentic and mouthwateringly good. So go ahead — fire up that grinder, roll up your sleeves, and dive into the rich, savory world of homemade potato sausage. Your taste buds will thank you.
