Recipe: Swedish Sausage

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Swedish Potato Sausage

Categories: Beef, Pork, Swedish, Sausages
Yield: 6 servings

1 Onion, medium size, cut up
1 tb Salt
1 1/2 ts Ground black pepper
1 ts Allspice
6 Potatoes, pared & cut up (6 -cups)
12 tb Non-fat dry milk
1 lb Water
1 1/2 lb Lean boneless beef
1 lb Lean boneless pork

Grind all the meat, potatoes, and onions thru 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 hog casings 38-40 MM.

This sausage is a very perishable product. It is best kept when frozen. This sausage may be served fried, baked, or broiled. When kept in refrigerator, sausage should be placed in container and covered with water.

From: Great Sausage Recipes Shared By: Pat Stockett


Potato Sausage

5 Lb Ground pork shoulder
5 Lb Ground raw potatoes
4 Tbsp Salt
1 Tbsp Garlic salt
5 Lb Ground round
3 Lg Onions ground or fine chop
2 Tbsp Black pepper

Combine ingreds. and mix well. Stuff in casings. Makes about 17 lb. Freeze in 1 or 2 lb. pkgs. When ready to cook, place sausage in skillet in water to cover. Cook slowly until water is all cooked down and sausage
browns in its own juice. Takes about 1 hr. Serves a whole bunch.

Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A