Grandma Schultz Potato Pancakes with Homemade Applesauce and pork Sausage Recipes

Potato Pancakes Ingredients 8 red potatoes 2 to 3 tablespoons white wine vinegar 1 clove garlic, smashed Kosher salt 2 eggs cocanut oil Directions Grate 5 of the potatoes on the largest holes of a box grater. Toss the potatoes with the vinegar and place in a mesh strainer. Place a couple plates on top of the potatoes and weigh the potatoes down to try and squeeze out the excess water. Let sit for at least 30 minutes. Preheat the oven to 200 degrees F. Cut the remaining 3 potatoes into 6 pieces each. Place them in a saucepan with the garlic. Cover the potatoes with water by about 1-inch. Season the water generously with salt. Bring to a boil, reduce to a simmer, and simmer until they are fork tender, 10 to 12 minutes. Strain and, while the potatoes are still hot, pass them through a food mill or mash with a potato masher. Combine the grated potatoes and the mashed potatoes. In a small dish, beat the 2 eggs and add to the potato mixture. Season with salt. Coat a large saute pan or cast iron pan with olive oil and bring to a medium high heat. Make a 3-inch patty with the potato mixture, cook it, and eat it to make sure that the potato mix is seasoned perfectly. Re-season if needed. Working in batches, make and cook all the pancakes, until they are brown and crispy and cooked through, 3 to 4 minutes on each side. Blot the pancakes on paper towels and sprinkle with salt. Hold on a sheet tray to keep warm in the oven until serving. Hoemmade Apple Sauce Ingredients Edit and Save Original recipe makes 4 servingsChange Servings 4 apples - peeled, cored and chopped 3/4 cup water 1/4 cup white sugar 1/2 teaspoon ground cinnamon Check All Add to Shopping List PREP 10 mins COOK 20 mins READY IN 30 mins Directions In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher. Pork Sausage Recipe Ingredients 2 pounds pork butt (2 1/2 pounds with bone), diced into 1/4-inch pieces 1/2 pound fat back, diced into 1/4-inch pieces 2 teaspoons kosher salt 1 1/2 teaspoons freshly ground black pepper 2 teaspoons finely chopped fresh sage leaves 2 teaspoons finely chopped fresh thyme leaves 1/2 teaspoon finely chopped fresh rosemary leaves 1 tablespoon light brown sugar 1/2 teaspoon fresh grated nutmeg 1/2 teaspoon cayenne pepper 1/2 teaspoon red pepper flakes Special equipment: meat grinder Directions Combine diced pork with all other ingredients and chill for 1 hour. Using the fine blade of a grinder, grind the pork. Form into 1-inch rounds. Refrigerate and use within 1 week or freeze for up to 3 months. For immediate use, saute patties over medium-low heat in a non-stick pan. Saute until brown and cooked through, approximately 10 to 15 minutes. Judi Singleton owns and operates Bejewelu.com where you can dress the whole family for less