Dear Alisen - it seems that I have seen this recipe posted before, but wouldn't know where to start - maybe here in Ethnic.

Here are two recipes - the method is the same for each - I'll post both sets of ingredients and one of the method. Do you have a sausage making attachment on a grinder? These call for natural casings which can be purchased in most larger super-supermarkets.

My ex-husband's mother used to make these at Christmas and I agree - they were really wonderful.

Korv (or Swedish Potato Sausage)

Ingredients for 5 lbs:

1 medium onion cut up
1 Tbsp. salt
1 1/2 tsp gound black pepper
1 tsp allspice
1/2 c. non-fat dry milk
1/2 to 3/4 c. water
6 potatoes, pared and cut up (about 6 cups)
1 1/2 lbs. lean boneless beef
1 lb. lean boneless pork (pork butts are good)
1/2 lb. veal

Method:

Grind all the meats, 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 thru the 3/8" grinder plate again. Stuff into natural casings 38/40 MM.

This sausage is a very perishable product, since it is not smoked. It is best kept when frozen. This sausage may be served fried, baked, or boiled. When kept in the refrigerator, sausage should be placed in container and covered with water. (I wondered when I saw the last sentence if that meant pre-cooking or after cooking??)

Now the ingredients for the 2nd recipe:

1# lean hamburger
1/2# lean pork
2 1/2# potatoes (ground up)
1 T. salt
1 tsp. pepper
1/2 tsp. ginger
1/2 tsp. allspice
1/2 c. water

Regrind the meats together through the grinder once, then a second time with the ground up potatoes, then follow the above methods for finishing.

Hope this helps! I remember the allspice made the flavor! It also was a VERY fine grind as I recall - no large chunks of anything. She served it boiled.