Title: Fresh Swedish Potato Sausage
Categories: Sausage Scandinavia Pork Veal Beef
Yield: 5 Servings
| 1 | sm | Onions; cut up |
| 1 | tb | Salt |
| 1 1/2 | ts | Pepper, black |
| 1 | ts | Allspice |
| 1 | c | Milk, dry, non-fat |
| 1 | c | Water |
| 6 | c | Potatoes; pared, cut up |
| 1 1/2 | lb | Beef, lean |
| 1 | lb | Pork, lean |
| 1 | | Sausage casing |
Grind the meat, potatoes, and onions through a 3/8" grinder plate and
place in a mixer. Add all the other ingredients with the water and mix
well. After this procedure, regrind through the 3/8" plate again. Stuff
into a 35-38mm hog casing.
This sausage is a very perishable product. It keeps best when frozen.
This sausage may be served fried, baked, or boiled. When kept in a
refrigerator, sausage should be placed in a container and covered with
water.
From Great Sausage Recipes and Meat Curing by Rytek Kutas