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Robertson Potato Sausage

Robertson Potato Sausage
Eastern European potato sausage made with diced potatoes,
bacon bits, fresh herbs, and spices - Serves 8



  • 1kg potatoes peeled and diced about ½ cm
  • 450g bacon cooked and chopped or diced
  • 1 1/2 tsp kosher salt or to taste
  • 1 tsp ground black pepper
  • 1/2 tsp nutmeg ground
  • 2 medium onions peeled and diced about ½ cm
  • 3 cloves garlic peeled and pressed
  • 1 cup chopped fresh herbs any one or a combination of parsley, dill, green onion or chives, basil, and cilantro.
  • 450g ground or diced meat – you may use chuck, chicken thighs, pork butt, etc.

 Hog Casing Size #36 – approx. 2m


  1. Soak and rinse the hog casings
  2. Place the diced potatoes and the rest of the ingredients in a large bowl and mix well
  3. Place Mixture in freezer for 15 - 20min to chill
  4. Stuff the potato mixture into the hog casings, not too tightly and tie them into two links of equal size. Prickle the top with a needle (stuffing the sausages loosely and prickling will help prevent splitting during cooking)
  5. Shape each link into a spiral
  6. Preheat the steamer, steam both sausages if the size of the steamer allows or one by one for 60 minutes
  7. Remove the cooked sausages from the steamer and set them aside
  8. Preheat a skillet with a mix of 1 Tbsp butter and 1 Tbsp cooking oil.
  9. Sear the sausages over medium to medium - high heat until well browned on each side, about a few minutes per side
  10. Enjoy hot from the pan with your favourite side dish or a salad


  • Any leftovers can be refrigerated and consumed cold the next day or re-heated.
When planning to consume cold, chill the cooked sausage to room temperature and immediately refrigerate in a