SWEDISH POTATO SAUSAGE

Makes 17 pounds (#) of sausage
Ingredients: 6 # ground pork (sausage will work)
4 # ground beef
6 # ground potatoes
4 medium onions
16 teaspoons of salt ( you can cut down on salt-but it will affect the flavor, if you use sausage that has salt and you may want to cut down on it)
6 teaspoons of coarsely ground black pepper
3/4 teaspoon of ground allspice
2 cups of milk
about 1/3 # of pork casing ( they come in 1 Pound cartons) and you will not use the whole thing as some are damaged

Directions:
Mix salt, pepper, and allspice well in a cup. Boil whole potatoes 3 minutes, drain and let stand until cold Grind Onions and potatoes through the medium blade of a grinder and add to the pork and beef in a granite ware pan (any large pan will work. The granite pan is optional, its the way the church did it) and sprinkle the seasoning evenly over the meat and mix well, adding the two cups of milk as you go. (you will want to wear rubber gloves -this is very cold to your hands while mixing)
Mound mixture in pan and let set for 2 to 4 hours (i don't do this)
Run water through the casing to expand them and find leaks, leave them in a bowl of cool water as you use them.

Use a sausage stuffer to stuff the casing in whatever lengths desired and tie with heavy thread or string.

To cook, start with cold water and boil for about 30 minutes. You can add potatoes to this water for more favor and the water can be used like a very thin gravy.

Thank you Ron Prost for submitting this recipe.