From the Liptov Region: Slovakia's Hearty Potato Sausage (Liptovské Droby)
Details
A taste of the Slovak mountains in a hearty, garlicky potato sausage.
Ingredients
Instructions
Prepare the Filling
Finely grate the peeled potatoes and the onion into a large bowl. If using pork belly, chop it finely and render it in a pan until you have crispy cracklings; if using pre-made cracklings, you can chop or grind them.
Combine Ingredients
Add the cracklings, minced garlic, marjoram, salt, and pepper to the potato and onion mixture. Mix everything thoroughly until well combined. Some traditional recipes also add a bit of semolina or flour to bind the mixture.
Stuff the Casings (Traditional Method)
If using casings, carefully fill them with the potato mixture, taking care not to overstuff. Twist and tie the ends with kitchen twine or secure them with a small wooden skewer to form sausages about 4-8 inches (10-20 cm) long.
No-Casing Method
If you are not using casings, you can shape the mixture into logs and wrap them tightly in aluminum foil or place the entire mixture in a greased loaf pan.
Cook the Sausages
Bring a large pot of salted water to a gentle boil. Carefully place the sausages in the water and poach gently for about 10-15 minutes. Do not boil vigorously, as the casings might burst. After poaching, carefully remove them from the water.
Bake to Perfection
Preheat your oven to 350°F (175°C). Place the poached sausages (or the foil-wrapped logs/loaf pan) on a baking sheet greased with lard. Bake for 40-50 minutes, turning occasionally, until the outside is golden brown and crispy.
Serve
Serve the Liptovské Droby hot, traditionally accompanied by braised sauerkraut and a generous dollop of sour cream.
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