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From: Doug
Date: Wednesday, January 07, 2009
Potato Sausage
2-lbs lean beef
2-lbs fatty pork butt
10-lbs potatoes (peeled weight)
2-large onions
10-cloves garlic, minced
2-tbsp salt
1-tbsp white pepper
1/2-tbsp freshly ground black pepper
1/2-tbsp ground allspice
1/2-tsp ground mace
1/2-tsp ground nutmeg
Peel and dice the potatoes.
Boil the potatoes until they are cooked, but not mushy, about 10 minutes. Cool and lightly mash the potatoes leaving a few small lumps. Cut the meat into chunks Mix in the chopped onion, garlic and spices. Grind through a 3/16 inch plate. Combine the ground meat with the potatoes. Stuff into hog casings for a 12-16 link. Tie each end of the link together forming a ring. To cook, simmer some chicken stock in a pot and add sausage. Simmer for about 45 minutes. Refrigerate. Serve hot or cold
