Slovak Potato Sausage (Bobrovecke Droby)
Slovak potato sausage, also known as bobrovecke droby, features pork, bacon, onion, and potatoes, prepared by boiling and then pan-frying.
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Instructions
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Cook pork shoulder in a small pan with water to cover for 15 to 20 minutes.
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Reserve the cooking water, cool the pork, then cut meat and fat into large pieces.
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Meanwhile, sauté bacon in a small skillet until golden, add onions, and sauté for 5 minutes; set aside.
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Grind the cooled pork pieces and potatoes using a medium grinding blade.
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To the reserved pork cooking water, add cooked bacon and onions, salt, pepper, marjoram, and peppermint leaves; mix well.
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Combine this seasoned liquid with the ground meat-potato mixture until just moistened.
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Fry a small patty to taste and adjust seasonings as needed.
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Stuff the mixture into casings, then refrigerate for up to two days.
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Before cooking, prick sausage along the link's length to allow air bubbles to escape.
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Place sausage in a large pot, cover with water, bring to a boil, then reduce heat to medium-low and simmer uncovered for 45 minutes.