Swedish Potato Bologna (Hade recipe) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 10 lbs. ground beef (not too lean-we use 80-85% lean)
1 lb. ground pork
1 lb. ground sausage
15 lbs. russet potatoes
5 medium sized white onions
12 tsp. salt
3 tsp. ground black pepper
2 tsp. allspice
1/4 c. sugar
1/2 c. milk
3/4 lb. pork casings. Rinse in cold salt water. Don't boil (right Megan and Lindsey)
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Directions: |
Directions:1. Peel potatoes and cut into grinder sized pieces. Place potatoes in 2 pots. Cover with water. Bring water just to boiling point. When water reaches boiling point, remove from heat and rinse with cold water to stop potatoes from cooking any further. Let potatoes cool. Grind potatoes and onions. KitchenAid mixer with grinder attachment works great for this.
2. Mix beef and pork together. Once well mixed, add 1/2 of the salt and pepper to the meat mixture. Mix further to thoroughly mix the spices into this mixture.
3. Add the other 1/2 of the salt and pepper, milk and sugar to the ground potatoes and onions. Mix these ingredients thoroughly.
4. Mix half of the meat mixture with half of the potato/onion mixture and mix thoroughly. Do same with the other half of the meat and potato mixtures. Next take half of each of the mixtures and cross mix with the other half of each mixture and again mix thoroughly.
5. Stuff mixture in pork casings. Cutting the casings to roughly 18" works good for stuffing. Very helpful to have a sausage stuffer for this part of the process. |
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Number Of
Servings: |
Number Of
Servings:4-5 servings per ring |
Preparation
Time: |
Preparation
Time:3-4 hours if you have the food grinder and sausage stuffer. |
Personal
Notes: |
Personal
Notes: Please see baking Swedish Potato Bologna for baking instructions. Potato bologna freezes well. This recipe was brought to America by Jeanett's ancestors.
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