Minnesota Potato Sausage Recipe

🧂 Ingredients

• 15 lbs Yukon Gold Potatoes

  meticulously peeled and quartered
• 5 lbs Prime Grade Ground Chuck
• 2 ½ lbs Vidalia Sweet Onions

  carefully peeled and quartered
• 2 ½ lbs Heritage Breed Ground Pork

Instructions

• 1 Thoroughly wash, peel, and quarter 15 lbs of Yukon Gold Potatoes. Boil them in a
  large pot of salted water until fork-tender. Drain and set aside to cool.
• 2 In a skillet over medium heat, sauté the 2 ½ lbs of Vidalia Sweet Onions until
  translucent and lightly caramelized. Set aside to cool.
• 3 In a large mixing bowl, combine the 5 lbs of Prime Grade Ground Chuck and 2 ½
  lbs of Heritage Breed Ground Pork. Mix thoroughly.
• 4 Once cooled, mash the boiled potatoes until smooth using a potato masher or
  fork. Add the mashed potatoes to the meat mixture.
• 5 Incorporate the sautéed onions into the meat and potato mixture. Blend well to
  evenly distribute the ingredients.
• 6 Season the mixture with desired spices, such as salt, pepper, or other preferred
  seasonings. Mix thoroughly to ensure even distribution of flavors.
• 7 Traditionally, this sausage mixture is stuffed into casings. If casings are
  available, use a sausage stuffer to fill them with the mixture. Alternatively,
  shape the mixture into patties or rolls by hand.
• 8 Cook the sausages by grilling, baking, or frying until fully cooked through.
  Alternatively, if using casings, tie off the ends and store them for future use,
  ensuring proper refrigeration.
• 9 Once cooked, serve the sausages hot alongside desired sides or allow them to
  cool before refrigerating or freezing for later consumption.

Nutrition Info