Our local Finnish society is having a fundraiser for their building repairs. Being 100% Finn I thought it only appropriate to support their efforts! I just finished (
) a 10# batch of Perunamakkara (Potato sausage). These are fully cooked in a water bath and will be quick frozen, and vacuum packed in 4 packs. My donation is a double batch of this recipe.
2# beef chuck
1# pork butt
1.5# Yukon gold potatoes
1# yellow onion
3 T ground allspice
2 T coarse kosher salt
Grind meat twice thru medium plate. Grind potatoes and onion once thru medium plate. Mix all together with spices. Stuff in natural casings. I let these rest overnight in fridge and then sous vide the next day until internal temp was achieved.
These are a very mild sausage. One of our favorites browned in a pan with a little fat.
) a 10# batch of Perunamakkara (Potato sausage). These are fully cooked in a water bath and will be quick frozen, and vacuum packed in 4 packs. My donation is a double batch of this recipe.2# beef chuck
1# pork butt
1.5# Yukon gold potatoes
1# yellow onion
3 T ground allspice
2 T coarse kosher salt
Grind meat twice thru medium plate. Grind potatoes and onion once thru medium plate. Mix all together with spices. Stuff in natural casings. I let these rest overnight in fridge and then sous vide the next day until internal temp was achieved.
These are a very mild sausage. One of our favorites browned in a pan with a little fat.
