Slovenian chefs advise grated potato for juicier meat patties and oven‑baked sausages

Adding grated raw potato to ground‑meat mixtures supplies starch that locks in moisture, keeping patties soft and preventing them from falling apart. For about 500 g of meat, one medium potato, peeled, finely grated and squeezed dry, is mixed with the meat, onion, garlic, salt and pepper. After thorough hand‑mixing, the mixture should rest in the refrigerator for roughly 20 minutes before shaping and cooking.

For sausages, experts recommend baking them in a conventional oven rather than grilling or pan‑frying. Set the oven to 180 °C–190 °C and bake the sausages on a parchment‑lined tray for 25–35 minutes, turning halfway through. Avoid temperatures above 220 °C, do not prick the sausages, and finish with a brief fan or top‑heat burst to achieve a golden crust without drying the interior.