- 15 pounds potatoes, peeled
- 3 pounds onions, peeled
- 1 boneless pork shoulder butt roast (3 pounds)
- 3 pounds ground turkey or beef
- 1/3 cup all-purpose flour
- 5 to 7 tablespoons salt
- 4 tablespoons pepper
- 3 teaspoons ground allspice
- 1-1/2 teaspoons ground nutmeg
- 1/2 to 3/4 cup milk
- In a food grinder using the coarse disc, alternately process the potatoes, onions and pork. Combine with the ground beef. Mix until well distributed.
- Combine all dry ingredients and sprinkle over potato/meat mixture. Add milk and mix well.
- Sausage may be made into patties or stuffed into hog casings. Using immediately or freeze in serving-size portions. Yield: about 20 pounds.
Originally published as Swedish Potato Sausage in Country October/November 1992, p53
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