Recipe courtesy Lori Fogg, A Coalcracker In The Kitchen
1/4 pound good smoked bacon, minced
3 medium onions, finely diced
2 1/4 pounds Russet potatoes
2 heaping Tablespoons flour
2 eggs, beaten
1 Tablespoon onion powder
1 Tablespoon garlic powder
Salt and pepper to taste
Evaporated or regular milk if needed
Saute the finely diced onion with the minced bacon until golden and bacon is done. Do not drain fat. Set aside and allow to cool to room temperature.
Peel and grate potatoes. Over a bowl, strain or squeeze the liquid from the grated potatoes using a cotton towel or cheesecloth; reserve liquid and set aside. Place drained potatoes into a mixing bowl.
Pour off water from reserved potato liquid and keep the starch that collected on the bottom of bowl.
To the bowl with the potatoes, add left over starch, fried bacon and onions with the bacon grease, the flour and eggs.
Season generously with salt and black pepper to taste. Mix well.
If the mixture is too loose, add a few tablespoons of flour. If too stiff, a bit of evaporated milk, or regular milk can be added. The mixture needs to be the right consistency to stuff into casings using your desired method.
Stuff mixture into cleaned hog casings using a funnel or a sausage stuffer. Prick the casing in several spots so it doesn’t split while cooking.
Place in a well greased baking pan with 1/4 cup water and bake at 350 F degree oven. about 50 to 60 minutes or until golden brown.
Prep time:30 min
Cook time:60 minutes