Sausage and Potato Filling

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."
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2 h servings 693 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • Calories:
  • 693 kcal
  • 35%
  • Fat:
  • 36.5 g
  • 56%
  • Carbs:
  • 58.3g
  • 19%
  • Protein:
  • 31.8 g
  • 64%
  • Cholesterol:
  • 221 mg
  • 74%
  • Sodium:
  • 1729 mg
  • 69%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Stir potatoes, celery, and onion into the sausage; cook, stirring often, until the potatoes are tender, about 30 minutes.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. 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.
  5. 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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