There's something extra cozy about the smell of homemade potato sausage filling the kitchen. It reminds me of family dinners where everyone squeezed around the table, laughing, talking, and waiting for that first slice off the skillet. This recipe isn't complicated-it's hearty, rustic, and full of old-world comfort.
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I love that this sausage doesn't just taste good, it feels like a tradition. You get tender potatoes, smoky bacon, onions, and garlic all wrapped up in a natural casing. You can make it with or without meat, depending on what you've got on hand. Either way, it turns out rich, savory, and absolutely worth the effort.
If you're into recipes like this, you'll probably also enjoy my southern potato salad - it's the perfect side to a hearty main dish like this.
What is potato sausage?
Potato sausage is a classic dish with roots in many European kitchens. In Sweden, they call it potatis korv, and in other places you'll see variations using different spices and herbs. The base is always the same-potatoes mixed with onions, seasoning, and often some meat-stuffed into a casing, then steamed and pan-fried until golden brown.
It's filling, budget-friendly, and a beautiful way to stretch simple ingredients into something special.
Ingredients you'll need
- 2 lbs potatoes, peeled and diced (about ⅜")
- ½ lb bacon, cooked and chopped or diced
- 1 ½ teaspoon kosher salt (plus 1 teaspoon extra if adding meat)
- 1 teaspoon ground black pepper
- ½ teaspoon nutmeg
- 2 medium onions, peeled and diced (about ¼")
- 3 cloves garlic, peeled and pressed
- 1 cup chopped fresh herbs (parsley, dill, green onion, chives, basil, or cilantro-mix and match)
- 1 lb ground or diced meat (optional: chuck, chicken thighs, or pork butt)
- 5-6 feet hog casings for stuffing
Step-by-step instructions
Step 1: Prep the casings
Soak the hog casings in cool water, then rinse them inside and out. This helps remove excess salt and makes them easier to work with.
Step 2: Mix the filling
In a large bowl, combine the diced potatoes, bacon, onions, garlic, herbs, salt, pepper, nutmeg, and meat (if using). Mix everything thoroughly so the seasoning is evenly distributed.
Step 3: Stuff the sausage
Using a sausage stuffer (or a funnel if that's what you've got), gently fill the hog casings with the potato mixture. Don't overpack-leave some give so they don't burst during cooking. Twist into two long links, then prick the tops with a clean needle.
Step 4: Shape into spirals
Coil each sausage link into a spiral shape and secure with skewers or kitchen twine if needed. This shape makes them easier to steam and later sear.
Step 5: Steam the sausage
Preheat your steamer and cook the sausages (one or both, depending on your steamer size) for about 60 minutes. This sets the filling and cooks everything through.
Step 6: Pan-sear to finish
Heat a skillet with 1 tablespoon butter and 1 tablespoon cooking oil. Sear the sausages over medium to medium-high heat for a few minutes per side until they're golden and crisp on the outside.
Step 7: Serve hot
Slice and serve right away with a simple salad, sauerkraut, or creamy mashed potatoes.
Tips for success
- Don't overstuff: Looser stuffing keeps the casing from splitting.
- Add herbs: Fresh dill, parsley, or chives brighten the whole dish.
- Try different meats: Pork butt adds richness, while chicken thighs make it a little lighter.
- Sear for flavor: The steaming cooks it through, but pan-searing gives you that irresistible crust.
Serving ideas
I like to serve this potato sausage alongside roasted veggies or sauerkraut. If I'm keeping it simple, fresh bread and mustard work perfectly. For a heartier meal, pair it with mashed potatoes and a crisp cucumber salad.
Storage and make-ahead
Cooked potato sausage keeps well in the fridge for up to 3 days. You can also freeze the steamed (but not seared) sausage for up to a month. When ready to serve, thaw, then sear in a hot pan to crisp it up.
FAQ
It's a traditional sausage made with diced potatoes, onions, herbs, and sometimes meat, stuffed into casings, steamed, and pan-seared.
Yes! Pork, beef, chicken, or even a mix will all work. Just remember to adjust the seasoning slightly.
Absolutely. You can steam the sausages a day in advance and then quickly sear them before serving.
Yes. Freeze after steaming, then thaw and pan-fry before serving for the best texture.
Recipes you may like
📖 Recipe
Homemade Potato Sausage
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 2 large sausages (serves 4-6) 1x
- Category: Main Dish
- Method: Steaming, Pan-searing
- Cuisine: European
Description
There's something extra cozy about the smell of homemade potato sausage filling the kitchen. It reminds me of family dinners where everyone squeezed around the table, laughing, talking, and waiting for that first slice off the skillet. This recipe isn't complicated-it's hearty, rustic, and full of old-world comfort.
Ingredients
- 2 lbs potatoes, peeled and diced (about ⅜")
- ½ lb bacon, cooked and chopped or diced
- 1 ½ tsp kosher salt (plus 1 tsp extra if adding meat)
- 1 tsp ground black pepper
- ½ tsp nutmeg
- 2 medium onions, peeled and diced (about ¼")
- 3 cloves garlic, peeled and pressed
- 1 cup chopped fresh herbs (parsley, dill, green onion, chives, basil, or cilantro-mix and match)
- 1 lb ground or diced meat (optional: chuck, chicken thighs, or pork butt)
- 5-6 feet hog casings for stuffing
Instructions
- Soak the hog casings in cool water, then rinse them inside and out to remove excess salt and make them easier to work with.
- In a large bowl, combine the diced potatoes, bacon, onions, garlic, herbs, salt, pepper, nutmeg, and meat (if using). Mix thoroughly to distribute seasoning evenly.
- Using a sausage stuffer (or a funnel), gently fill the hog casings with the potato mixture. Don't overpack. Twist into two long links, then prick the tops with a clean needle.
- Coil each sausage link into a spiral shape and secure with skewers or kitchen twine if needed.
- Preheat your steamer and cook the sausages for about 60 minutes to set the filling and cook through.
- Heat a skillet with 1 tablespoon butter and 1 tablespoon cooking oil. Sear the sausages over medium to medium-high heat for a few minutes per side until golden and crisp.
- Slice and serve hot with a simple salad, sauerkraut, or creamy mashed potatoes.
Notes
Don't overstuff: Looser stuffing keeps the casing from splitting. Add herbs: Fresh dill, parsley, or chives brighten the whole dish. Try different meats: Pork butt adds richness, while chicken thighs make it a little lighter. Sear for flavor: The steaming cooks it through, but pan-searing gives you that irresistible crust.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg
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