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Swedish Potato Sausage-Ray's Method Recipe

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This recipe for Swedish Potato Sausage-Ray's Method is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 pounds pork butt
3 pounds beef round steak
14 pounds white, Idaho potatoes
4 medium onions
2 heaping tablespoons crushed allspice
2 packages beef casings
Salt to taste
Directions:
Directions:
Soak beef casings and run water through them from faucet to wash thoroughly. Medium grind pork butt and beef steak once. Peel and then grind the potatoes and onions using the coarse plate of the meat grinder. Roll allspice to crush. Mix all ingredients thoroughly and add salt to taste. Fill casings, not to the end and not too full to prevent bursting. Place in a large kettle. Add hot water to cover. Add more salt and 16-20 allspice. Boil 30-45 minutes. Prick with a long needle or cake tester a couple of times. Let cool in own cooking juice. Keep refrigerated. Bake, broil, or fry until brown and heated. To freeze, put in plastic bag, tie shut, and then put into a second bag. Freeze.
Personal Notes:
Personal Notes:
"Roll allspice to crush" probably means using a rolling pin to crush the spices.

 

 

 

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