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Norwegian Curve (Sausage) Recipe

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This recipe for Norwegian Curve (Sausage), by , is from SGBC Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kay Zahn

Category:
Category:

Ingredients:  
Ingredients:  
3 lb. good ground beef
3 lb.Farmer John pork sausage(roll)
9 medium-large potatoes, grated
6 onions, chopped, or 2 lb. chopped frozen
1 Tablespoon salt per lb. of meat or to taste
pepper to taste
garlic to taste (fresh or chopped garlic from jar)

Casings: Purchase from independent butcher. Tell him you will be making approximately 10 lbs. sausage. Order in plenty of time; they will keep in freezer.

This recipe calls for an electric stuffer. and large stainless or enameled pan for boiling the coiled sausages.

Directions:
Directions:
Labor intensive!

Mix all ingredients in large bowl (I use a large roasting pan, enameled), mixing with your hands is easier than with spoon.
Use an electric stuffer. Slip casings over end of stuffing gadget, pushing casing (which should be cut into approximately 2-3 feet long sections; run water through each casing to wash out any salts and to make it easier for sausage to go through) all the way on to it. Start electric appliance; be sure to work out air bubbles. Meat should be fairly tight in casings.

Finish all stuffing and then coil sausage into boiling water (large pans must be stainless or enameled). Boil for about 1/2 hour. Curve can be browned in oven, fried or served as is, but browned or fried is best.

Number Of Servings:
Number Of Servings:
10 lbs. sausage links

 

 

 

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