Fresh swedish potato sausage

Yield: 5 Servings

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