December 24, 2007

Potato Sausage

Though we could buy potato sausage at a meat market, we've been making it since we got married. So we've been making it for 32 years (but since we're past our anniversary does that mean our making it Sunday afternoon would be the 33rd time?).

I have a meat grinder attachment for my Bosch Kitchen Machine and a sausage stuffer attachment. Before that I had a KitchenAid and a meat grinder for it too. Before that, how funny ... I still laugh! we scrunched up the casings on an angel-food cake pan center, and tried stuffing the meat mixture thru that tube. It was not easy and a mess!

Usually we grind the meat ourselves too, because then we have control over the fat amount and the kind of fat. For years we did it with elk, but now we don't have any elk or venison. I grind the onion first and then the potatoes, because the onion mixed with potatoes helps keep them from turning brown.

The meat casings we use are hog, and we get them at the meat market. Some stores have them in the freezer compartment. The casings are in salt and need to be soaked in warm water first. Then we like to put an end under the faucet and run water thru them to rinse the salt out. After grinding and mixing everything together the sausage stuffer attachment is put on and the casings are pulled over it - they end up sort of bunched up. Then run the meat mixture thru to start stuffing the casings. We have a cookie sheet with sides under the machine to catch the sausage. We always bag up extra sausage in Ziplock bags and freeze.

4 lbs meat
4 lbs potatoes
1 onion
1 1/2 tsp pepper
7 tsp salt
(1/2 tsp allspice - we usually don't put this in)

So grind all this and mix together well and stuff the casings. Boil and then simmer whatever you're wanting to eat in salted water, to cover, for about an hour. We cut up sections and have on a serving platter. I eat the casing's, and others don't, but yes, they are edible. Monte likes to eat his sausage in his doppa i grytan.

Leftover, we like to saute it in a skillet for breakfast, or sliced and heated (or cold) for sandwiches.
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