Made my annual batch of Swedish Potato Sausage last night. A hybrid of old family recipe and the recipe from Kutas.
3 lb pork shoulder
3 lb chuck
3 lb potatoes (peeled)
1 onion
2 TBSP coarse salt
2 tsp white pepper
2 tsp allspice
1 cup water
I chunked the meat, potatoes and onion, and then ground it all together through a 1/4" plate (Maverick MM5501 grinder, just awesome). Then I added the spices and water and mixed. Next I re-ground it all through the 1/4" plate. Finally I stuffed into 38 mm fresh sausage collagen casings. I might go back to hog casings next time, the collagen casings burst toward the end of 20 minutes of steaming the sausages we were having for dinner, but the sausages stayed intact anyway. Great flavor and texture, much better than any prior batch! Now have a great supply in the freezer for our Christmas Eve family get-together.
I might just have to start making these year round!
