Today’s recipe was a fun challenge to tackle.
As I’ve mentioned before, my husband is no longer able to eat pork or beef, which has been … interesting… to work around. It’s not a religious or ideological thing, his body just can’t handle either any more.
SO, for the most part, he just eats chicken, fish, or vegetarian dishes, and doesn’t normally miss the pork or beef – save for the odd cheeseburger craving. For the few favourites that he didn’t want to give up, I’ve had great success with replicating the taste and texture, using non-pork ingredients. For instance, my Chicken and Mushroom Tourtiere, or my Vegan Donair “Meat”.
Early on in our marriage, my husband made mention of potato sausage he used to get as a kid. His extended family all went in on a bulk order of the stuff from some unnamed (to him) supplier, and they’d split it up, freeze it all, and eat it over the following month or two.
We bought a few different kinds over the years, all of which he found to be “meh” – they weren’t THE ONE. He knew.
Last year – our final Christmas in the US – I happened across a little Scandinavian store in Minneapolis, and picked up a bit of their sausage for the hell of it. As luck would have it, that was THE ONE.
Unfortunately… it’s a pork and beef sausage. He braved the consequences and had some anyway, just in the name of nostalgia, but I promised him I’d make a safe version. It felt like big shoes to fill, having seen how “meh” he was over everything that wasn’t IT.
I played around with chicken, mushrooms, potatoes, and spices, and came up with a recipe that was BANG ON, bringing him right back to his childhood on the first bite! Even his father was shocked and in disbelief – He seemed to think we were pulling his leg when we told him that we’d made it at home, and it was chicken!
The only problem? When frozen and thawed, my sausage turned all kinds of ugly colours – like blue black, marbled in. After making some calls, we learned that this was safe – if unappetizing – it was just the raw potato oxidizing. The solution? Cook the potatoes first.
I tweaked the recipe, tested it out, and here we are! Once stuffed into casings, this sausage can be boiled right away, put in the fridge for a day or two if needed, or frozen – so do whatever makes the most sense for your needs, without worry about discolouration!
Note: Sausage making can be a bit of an… undertaking. This recipe can easily and successfully be halved, for a smaller batch!
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