Potato Sausage Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 lb Beef
5 lb Pork
10 lb potatoes
2 tbsp ground allspice
1 tbsp ground nutmeg
3 onions
Salt
Pepper
pork casings
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Directions: |
Directions:Use cheapest cuts of meat available. However, boneless pork country style ribs tend to plug grinder. Lea and I grind our own meat. You can have it ground for you at a butcher shop. Potatoes do not have to be peeled.
Grind meat, potatoes and onions.
Mix together in large mixing bowl with spices and salt and pepper. (allspice and nutmeg flavor the sausage in Swedish style. Norwegian would leave it out.) Salt and Pepper is to your taste.
Stuff into pork casings. Making length of each sausage what would be a dinner serving. Ours we make about 2 to 3 ft each.
We freeze ours and that amount usually lasts us a year. We freeze them in food saver vacuum bags to eliminate freezer burn.
To cook, place frozen sausage in large skillet with water mostly covering sausage. Boil for approximately 30 minutes. Drain water and add 3 tablespoons butter to pan. Fry for about 2 minutes on each side to finish the sausage. Let cool before cutting into approximately 1" servings. If sausage too hot it will not cut well. Serve with different types of mustard. |
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Number Of
Servings: |
Number Of
Servings:about 8 sausages |
Preparation
Time: |
Preparation
Time:depends on type of equipment available. |
Personal
Notes: |
Personal
Notes: We started with just a plastic tube on which we placed the casings and pushed the sausage mix into the casings by hand. We then graduated to a grinder with a sausage attatchment and finally now used an old lard press which makes the stuffing very easy. Best to have a sausage making party with friends once a year. You can purchase meat grinders and sausage stuffers at a store like Cabellas which make the whole process a snap. Wonderful part of our heritage to maintain.
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