Simple recipe.
15 pounds potatoes
3 pounds beef
3 pounds pork
3 pounds onions
2 teaspoons pepper
5 tablespoons salt
3 teaspoons allspice if you like it.
I used WinCo potato shreds, 4 pounds dry shreds hydrates to about 16 pounds of potatoes. After hydrated I ran them through a colander to get rid of the extra water.
I'm a pepper guy so I use 2 tablespoons of pepper and 4 tablespoons of my smoked sea salt.
Onions get blocked up and ran through the large plate in my grinder which makes quick work of them though it can get a little toxic.
All mixed up and ready to stuff.
Made 15 4 link packages plus 2 stragglers that will be tonight's dinner.
The two stragglers all barbecued up. The longer one was the end of a run were there wasn't enough length to make 2 links.
I haven't had this sausage in 20 some years, I couldn't tell you what it really tasted like or the texture but I remembered it was a blander sausage that goes well with a good mustard. Took my first bite of this sausage and knew I got it right as it was exactly the same taste and texture I remember, all I needed was a memory jog.
15 pounds potatoes
3 pounds beef
3 pounds pork
3 pounds onions
2 teaspoons pepper
5 tablespoons salt
3 teaspoons allspice if you like it.
I used WinCo potato shreds, 4 pounds dry shreds hydrates to about 16 pounds of potatoes. After hydrated I ran them through a colander to get rid of the extra water.
I'm a pepper guy so I use 2 tablespoons of pepper and 4 tablespoons of my smoked sea salt.
Onions get blocked up and ran through the large plate in my grinder which makes quick work of them though it can get a little toxic.
All mixed up and ready to stuff.
Made 15 4 link packages plus 2 stragglers that will be tonight's dinner.
The two stragglers all barbecued up. The longer one was the end of a run were there wasn't enough length to make 2 links.
I haven't had this sausage in 20 some years, I couldn't tell you what it really tasted like or the texture but I remembered it was a blander sausage that goes well with a good mustard. Took my first bite of this sausage and knew I got it right as it was exactly the same taste and texture I remember, all I needed was a memory jog.
