Yield: 5 Servings
| Measure | Ingredient |
|---|---|
| 1 small | Onions; cut up |
| 1 tablespoon | Salt |
| 1½ teaspoon | Pepper, black |
| 1 teaspoon | Allspice |
| 1 cup | Milk, dry, non-fat |
| 1 cup | Water |
| 6 cups | Potatoes; pared, cut up |
| 1½ pounds | Beef, lean |
| 1 pounds | Pork, lean |
| 1 | Sausage casing |
Grind the meat, potatoes, and onions through a ⅜" grinder plate and place in a mixer. Add all the other ingredients with the water and mix well. After this procedure, regrind through the ⅜" plate again. Stuff into a 35-38mm hog casing.
This sausage is a very perishable product. It keeps best when frozen. This sausage may be served fried, baked, or boiled. When kept in a refrigerator, sausage should be placed in a container and covered with water.
From Great Sausage Recipes and Meat Curing by Rytek Kutas