homemade sausage
Eugene Soucy's Potato Sausage is a cherished family recipe with roots in the Scandinavian traditions of the Upper Peninsula. Passed down through generations, this flavorful dish features a blend of ground potatoes, onions, beef, and pork, creating a hearty sausage that has become a staple in Marquette, MI.
Ingredients:
- 15 pounds potatoes, ground
- 3 pounds onions, ground
- 3 pounds lean ground beef
- 3 pounds ground pork
- 4 teaspoons pepper (or to taste)
- 5-7 tablespoons kosher salt
- 2 teaspoons allspice
- 1 pound large-diameter pork sausage casings
Preparation:
- Mixing:
- In a large bowl, combine all ingredients (except sausage casings) thoroughly. Avoid grinding the meat and potatoes too finely for the best texture.
- Stuffing:
- Rinse the pork sausage casings and soak them in cold water.
- Stuff the mixture into the casings, leaving about an inch at either end, and tie with string.
- Keep sausages immersed in cold water until ready for the next steps.
- Freezing:
- Place 1 or 2 sausages at a time into freezer bags, laying them flat in the freezer.
Cooking:
- Simmering:
- Simmer the sausages (thawed or unthawed) very slowly in salted water until the meat is cooked or until they float. This usually takes approximately 20 minutes or less for thawed sausages and longer for frozen ones. Avoid vigorous boiling to prevent splitting.
- Finishing in the Oven:
- Cut the cooked sausages into bite-sized pieces.
- Finish in the oven on a cookie sheet dotted with butter, salt, and pepper at 350°F for 10 minutes or until browned and slightly crispy.
Serving Suggestions:
- Serve Eugene Soucy's Potato Sausage as a side dish.
- Pair it with Lima beans or enjoy it with eggs for a hearty breakfast.
This time-honored recipe pays homage to the culinary heritage of the Upper Peninsula and Eugene Soucy's legacy as the Division Street Market butcher.