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Sausage Links, Lindas Potato

Source of Recipe

Linda Leone - 5/20/2008


List of Ingredients

2 1/2 pounds pork butt
1 1/2 pound ground beef
1/4 C cubed salt pork, boiled
6 potatoes
1 C milk
1 onion finely chopped
1 tsp pepper
2 T salt
3/4 tsp allspice
1/2 tsp ginger
3/4 tsp mace
1/2 tsp nutmeg



Recipe

Cook the potatoes and mash half.
Grind 2 pounds of the pork and all of the ground beef, the mashed potatoes and the onions through a 3/8 inch grinder plate and place in a mixer bowl. Reserve the 1/2 pound of pork, the salt pork and the 3 unmashed potatoes.
Add remaining ingredients, except the reserved ingredients, with the milk and mix well. After this procedure regrind through the 3/8 inch grinder plate again.
Chop the reserved pork finely. Cube the potatoes and chop the salt pork. Mix lightly with the reground ingredients.
Stuff into 38-40 mm. hog casings. This sausage is a very perishable product. It is best kept frozen. To cook. boil in water until cooked through, then, fry, bake or serve boiled. (be sure to prick the skins with a fork before cooking, especially when boiling or they can explode on you.) When kept in refrigerator, sausage should be placed in container and covered with water. but not for too long, uncooked they are very perishable. (2 days maximum at best).