Fresh swedish potato sausage

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

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