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What You Need:
(To Make: about 8 pounds of sausage)
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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
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Translate this recipe:
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| How To Cook: |
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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.
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2. Soak the potatoes in the water with ascorbic acid. Grind the onions the same way.
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3. When ready to mix the sausage, drain the potatoes well and combine all ingredients in a large bowl. Mix well.
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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.
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NOTE:
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Use a corn-on-the-cob holder as a sausage piercer. Works great.
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