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Potato sausage




Source of Recipe


Bill Shaeffer


List of Ingredients




2 pounds bulk pork sausage
2 pounds ground beef
8 pounds potatoes,boiled until just tender
6 large onions
1/4 C salt
1/4 C allspice


Recipe



Grind the pork and ground beef together, twice. Set aside. Grind the potatoes, onions, salt and allspice together.
Roughly mix the meat with the potatoe mixture so you have small chunks of potato and chunks of meat. Stuff into prepared casings in 5 inch links. Do not cut casings. Bring large pot of water to a boil. Prick the sausage casings to release air pockets or sausages will explode. Reduce heat and simmer 40-45 minutes. Remove and chill, Cut casings into links if desired. Chill for up to three days, or freeze up to 2 months. Fry as for any breakfast link.

Var; I cube 1/3 of the potatoes and grind the rest. I like the texture better. 1/2 to 1/4 inch cubes.