Traditional Eastern European Potato Sausage
Tasty and juicy - simple ingredients will taste brand new! Traditional Eastern European potato sausage is a beloved comfort dish with many local variations. Serve it with sour cream and fresh or pickled vegetables - your family will love it!
Updated : 22 January, 2026
Easy
About 45 min.
Ingredients
1.3 kilograms
Potato
500 grams
Fatback
300 grams
Onions
10 grams
Intestines
to taste
Ground coriander
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make traditional Eastern European potato sausage in casings in the oven? Prepare all the necessary ingredients.
Step 2
Turn the casings inside out and soak them in cold water for 30 minutes. I used ready-made pork casings. Rinse well under running water and turn them back.
Step 3
Cut the pork fat into small pieces. Fry in a dry skillet until nicely browned.
Step 4
Wash, peel, and finely chop the onion. Add it to the skillet with the cracklings and sauté until translucent.
Step 5
Wash the potatoes thoroughly, peel, and grate on a fine grater. Drain off the released liquid.
Step 6
Mix the potatoes, onion, and pork fat. Season with salt, pepper, and spices. I added a khmeli-suneli spice blend. Preheat the oven to 180°C (356°F).
Step 7
I filled the casings using a special stuffing nozzle, but you can use improvised tools too - for example, a funnel made from a plastic bottle. Pull the casing edge onto the nozzle and tie it with string or secure with a rubber band so it doesn’t slip off.
Step 8
Fill the casing with the potato mixture. Every 10-15 cm (4-6 in), twist the sausage to divide it into smaller links.
Step 9
Place the potato sausages in a baking dish greased with vegetable oil. Bake until golden, about 50-60 minutes at 180°C (356°F). The exact time depends on your oven.
Step 10
Traditional Eastern European potato sausage is ready. Enjoy!
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