Potato-Bacon Sausage with Celery-Mustard Relish | Idaho Potato Commission

Ingredients

• 5 pounds Idaho® red potatoes, peeled, cut into 1-inch dice
• 1 pound uncooked bacon, cut into 1-inch dice
• 1 cup fresh fennel, diced
• 1 cup yellow onion, diced
• 4 cloves garlic, chopped
• 2 tablespoons kosher salt
• 2 teaspoons black pepper
• 1 teaspoon coriander seeds
• 1 teaspoon mustard seeds
• 1 tablespoon fresh thyme, roughly chopped
• 1 tablespoon fresh tarragon, roughly chopped
• 1 tablespoon fennel fronds, roughly chopped
• 2 teaspoons Aleppo pepper
• 1 ¼ pounds ground pork
• 2 tablespoons Dijon mustard
• 4 egg yolks
• ¼ cup all-purpose flour
• ½ cup Idaho® potato buds
• ¼ cup heavy cream
• 1 tablespoon milk powder
• as needed ham bones for making stock
• as needed chopped vegetables for making stock
• fresh tomato slices for serving
• homemade potato chips for serving
• 1 bunch celery with light green leaves (about 1 1/2 cups), small dice
• 1 green onion, small dice
• ½ red jalapeño, thinly sliced
• 1 tablespoon Creole mustard
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil
• 1 tablespoon cider vinegar
• 1 teaspoon Pickled Mustard Seeds (see below)
• 2 tablespoons yellow mustard seeds
• ¼ cup rice vinegar or cider vinegar
• 2 tablespoons sugar
• ¼ cup water
• ½ teaspoon salt