SWEDISH SAUSAGE
"A holiday treat that's good ANY time!"
1 pound lean, coarsely ground beef
1/2 pound lean, coarsely ground pork
4 cups ground potatoes (about 6-8 medium)
1 cup ground onion
1 tablespoon salt
1 teaspoon ground nutmeg
2 teaspoons ground ginger
Sausage casings
1/3 cup butter (for cooking)
Cut up and grind the meat, potatoes and onions using the chopping cutter. (Grind the onion last to clean out the hopper.)
Mix with all the spices until thoroughly combined. Then stuff into casing using sausage stuffer with coarse cutter.
Cover the sausages with salted water and refrigerate until ready to use, up to 2 days.
To cook, remove the sausages from the brine and poach in water for 30 minutes. Drain. Melt 1/3 cup butter in a large skillet and brown all sides of sausages.
Makes about 2 pounds
Source: Rival Grind-O-Matic Grinder/Salad Maker Manual, 1980
"A holiday treat that's good ANY time!"
1 pound lean, coarsely ground beef
1/2 pound lean, coarsely ground pork
4 cups ground potatoes (about 6-8 medium)
1 cup ground onion
1 tablespoon salt
1 teaspoon ground nutmeg
2 teaspoons ground ginger
Sausage casings
1/3 cup butter (for cooking)
Cut up and grind the meat, potatoes and onions using the chopping cutter. (Grind the onion last to clean out the hopper.)
Mix with all the spices until thoroughly combined. Then stuff into casing using sausage stuffer with coarse cutter.
Cover the sausages with salted water and refrigerate until ready to use, up to 2 days.
To cook, remove the sausages from the brine and poach in water for 30 minutes. Drain. Melt 1/3 cup butter in a large skillet and brown all sides of sausages.
Makes about 2 pounds
Source: Rival Grind-O-Matic Grinder/Salad Maker Manual, 1980
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