The Best Recipes Sausage and Potato Filling

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Sausage and Potato Filling

"Passed down from my grandmother, this was the highlight of our holiday meals. We would all fight to be the taste-tester. The secret ingredient is marjoram."

Ingredients :

  • 5 pounds bulk country sausage
  • 5 pounds potatoes, peeled and cut into small cubes
  • 2 cups finely chopped celery
  • 2 cups finely chopped onion
  • 12 eggs, beaten
  • 1 1/2 cups fresh marjoram leaves, or more to taste
  • 1 bunch parsley, minced
  • 2 (1 pound) loaves bread, cut into cubes

Instructions :

Prep : 20M Cook : 16M Ready in : 2H
  • Heat a large pot over low heat. Cook sausage, stirring regularly, in the hot pot until completely browned, 10 to 15 minutes. Drain fat from sausage and return pot to heat.
  • Stir potatoes, celery, and onion into the sausage; cook, stirring often, until the potatoes are tender, about 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Transfer sausage mixture to a large roasting pan. Beat eggs, marjoram, and parsley together; pour over the sausage mixture and stir. Fold bread cubes into the pork mixture. Cover pan with aluminum foil.
  • Roast in preheated oven for 45 minutes. Remove foil and continue baking until no longer moist on top, about 15 minutes more.

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