Swedish Potato Sausage
|Hog casing||36 Inch|
|Boneless beef chuck||2 Pound, cut in 1-inch (2.5 cm) cubes|
|Boneless pork||2 Pound, cut in 1-inch (2.5 cm) cubes|
|Potatoes||2 Pound, cut in 1-inch (2.5 cm) cubes|
|Onions||3 Medium, cut in 1 1/2- to 2-inch pieces|
|Ground allspice||1 Teaspoon|
|White pepper||1 Teaspoon|
|Water/Ham stock||1⁄2 Cup (8 tbs)|
Prepare casing for stuffing.
Assemble Food Grinder with desired Disc.
Grind meat, potato, and onion into large bowl.
Combine seasonings, add ingredients to bowl, and toss until well coated.
Add 1/2 cup (125 ml) water gradually while stirring it into mixture. (If desired, shape into patties instead of preparing link sausages.) Reassemble Food Grinder with Coarse Disc and Medium Stuffing Tube.
Stuff meat into casing.
Twist or tie into desired number of links.
Chill before separating links.
If sausage is to be stored more than 2 or 3 days, it should be frozen.
Cook using one of the following methods.
Panfried Method: Arrange sausage in cold skillet with 2 to 4 tablespoons (30 to 60 ml) water per pound.
Cover and simmer 8 to 10 minutes over medium-low heat.
Uncover and let water evaporate and sausage brown.
Cook until well done.
Griddle or Skillet Method: Arrange sausage on cold griddle or in cold skillet.
Cook over low heat, turning often, until well done