Potato sausage: an ancient Ukrainian dish

1 kg of peeled potatoes

100 g of onions

350 g of meat underbelly

100 g of smoked bacon

300 g of onions for frying

100 g of cream (30%)

potato seasoning

2 meters of intestines

Feeze the underbelly a little, chop it finely and fry it in a pan. For a richer flavor, add smoked bacon and almost immediately chopped onions. Fy until the onions are lightly browned. You can use more meat instead of bacon.

Raw potatoes along with 1 fresh onion can be grated, passed through a meat grinder, or even blended. However, be careful not to make a smoothie.

Immediately add cream (or homemade sour cream) to the potatoes, as well as potato seasoning as it has everything you need: salt, dry garlic, paprika, turmeric, marjoram, basil, dill, black pepper, chili, and cumin.

Mix everything thoroughly and fill the intestine no more than halfway so that the sausage does not burst during cooking! Tie the edges of the intestine in knots and pierce the sausage in several places. Add a little water and bake it at 175-180 degrees on both sides until golden brown (about 40 minutes in total).

It is delicious both hot and cold.