"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Potato Sausage Recipe

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Potato Sausage image
*Some of the Sam Dahl kids


This recipe for Potato Sausage, by , is from MEMORIES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elaine Billberg
Added: Monday, November 17, 2008


2 lbs. ground beef or deer
2 lbs. ground pork
4 lbs. grated potatoes
1 large onion, grated
4 T. sausage seasoning (Reichert Spice Co. Swedish Potato Sausage Seasoning Semi-Sol)
*use hog casings

*I use my blender to grate potatoes. First dice potatoes, put in blender with just enough water to about cover potatoes. Use grate button - drain potatoes in colandor after grating

Mix ingredients well.

Put hog casings in warm water to soften and remove the salt. Cut into desired lengths. Run water through each piece (that makes it easier to thread on sausage machine.) Tie end of casing. Poke a small hole in casing with a needle to let air out of casing. Fill casing leaving enough space to tie knot on end of casing.
Put your filled casings in ice water right away until your ready to freeze them to prevent potatoes from turning black.
Cook 50 minutes for the unfrozen
Cook 1 1/2 hour for the frozen
(cook in open kettle)

Personal Notes:
Personal Notes:
*Edith (Dahl) Nelson, Roy Dahl, Nora (Dahl) Palm, Alfred Dahl, Mildred (Dahl) Syverson & Chester Dahl




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