Title: Potato Sausage (Potet Polsa)
Categories: Sausage Meat Potato Midwest
Yield: 2 1lb. rings

6		Raw potatoes
1	md	Onion
2 1/2	lb	Ground pork sausage
1/2	lb	Ground beef
1	ts	Ground ginger
1	ts	Pepper
4	tb	Salt
1	c	Scalded milk
2		1-pound casings

Grind the potatoes and the onion, and mix them with the ground meat. Add the ginger, pepper, salt, and milk. Mix thoroughly.

Stuff the mixture into the casings but not too tightly; allow space for expansion, so they won't break while cooking. Make this the size of a ring of bologna, and tie the ends together.

Cook slowly for 1 hour in a large kettle of water. When done, remove from the water, slice into 3-inch pieces and serve while hot.

MYHRE, Helen and Mona VOLD Farm Recipes and Food Secrets from the Norske Nook Crown Publishers, Inc. New York

MM Format by John Hartman Indianapolis, IN

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