Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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