Sausages

Grandma's Potato Sausage

Traditional Style Potato Sausage

Grandma's Potato Sausage is a smoked sausage built on a 50% lean meat / 50% pork blend, using lean wild game or lean beef. Stuff into 32-35 mm all natural hog casings, grind at 1/4". Exact amounts scale to any batch weight in the DeepWoodz Smokehouse app for iPhone and Android.

Old country potato sausage, and the raw ground potato is the entire point — it cooks inside the casing and gives a texture nothing else does. Allspice is the flavor people remember without being able to name it. Made once a year in most families and gone inside a week.

• Savory
• Classic
• Herb

Casing size

32-35 mm

Casing

All Natural Hog Casings

What goes in it

• Kosher Salt
• Coarse Black Pepper
• White Pepper
• Garlic Powder
• Onion Powder
• Ground Allspice
• Ground Nutmeg
• Onions (Raw, Ground)
• Potatoes (Raw, Ground)

Amounts are calculated for your batch weight in the app — including the cure, which is held at a fixed, food-safe rate.

The meat

Lean Wild Game · Lean Beef · Pork Butt · Pork Shoulder

Bear or wild hog: take it to 160°F and hold 3 minutes. Freezing, smoking and curing do not kill trichinella — only heat does.

How it's made

1. Grind beef and pork through a 1/4" plate. Keep below 40°F.
2. Grind onions raw through the same plate.
3. Peel potatoes or leave skins on — your preference. Grind raw through the same plate.
4. Wrap ground potatoes in cheesecloth and squeeze out as much liquid as possible. This step is critical.
5. Combine ground meat, onions, and drained potatoes in a large tub.
6. Add all seasonings and mix thoroughly until evenly combined.
7. Stuff into natural hog casings. Twist into brat-sized links. Do not overstuff — potatoes expand when boiled and will burst the casings.
8. Bring a large pot of water to a boil. Add sausages and boil until they float to the surface.
9. Remove from water and let cool to room temperature.
10. Vacuum seal and freeze for storage, or grill/fry when ready to eat.
11. Tip: Some people skip the casings entirely — package the raw mixture in vacuum-sealed bags and freeze. When ready to eat, thaw and fry up as patties.

Before you start

• Venison to pork fat ratio