|
| |
|
| What You Need: |
|
|
|
4 pounds peeled potatoes, coarsely ground
2 pounds ground beef, cut into pieces
2 pounds ground pork (pork butt is good), cut into pieces
Freshly ground black pepper to taste
2 medium yellow onions, peeled and quartered
1½ - 2½ tablespoons salt to taste
2 teaspoons ground allspice
Beef casings for stuffing
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Coarsely grind (¼-inch chop) the potatoes, beef, and pork in a meat grinder. Cut into 1-inch pieces first if grinding in the food processor.
|
2. Soak the potatoes in the water with ascorbic acid. Grind the onions the same way.
|
3. When ready to mix the sausage, drain the potatoes well and combine all ingredients in a large bowl. Mix well.
|
4. Stuff casings loosely. Cut in appropriate lengths and tie with a string. Pierce the casings in several places, and then simmer the sausage in water to cover about 40 minutes.
|
|
NOTE:
|
|
Use a corn-on-the-cob holder as a sausage piercer. Works great.
|
| |
|
|
To Make: about 8 pounds of sausage
|
|
| |
|
|
|
|
|
|
