Coal Region Kishki aka Potato Sausage

  • 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

Cusine:Lithuanian

Category:Entree

Keywords: sausage,Lithuanian

Video:none

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