Midwestern Potato Sausage

[Nick Prochilo]

This is from the book, "Home Sausage Making"
3 pounds beef chuck
2 pounds potatoes, peeled & diced
1 small onion, chopped
1/2 cup nonfat dry milk
2 TBS kosher salt
2 tsp caraway seed
1 tsp ground allspice
1 tsp fresh ground black pepper
water

1 Grind meat, potatoes & onion through a coarse disk
2 Combine meat mixture, dry milk, salt, caraway seed, allspice and pepper. Mix well using your hands.
3 Add water as needed (up to 1/2 cup) to mositen mixture enough to hold it together. Freeze for 30 minutes.
4 Grind the mixture through coarse disk.
5 Stuff mixture into hog casings, twisting into 5" lengths. Do not seperate links.
6 Add sausage to large pot of boiling salted water. Reduce heat and simmer for 40 minutes.
7 Drain sausage and cut links apart. Refridgerate them covered for up to 3 days. To serve, saute gently in a heavy skillet until golden brown.
6

 

[bigwheel]

Dang that looks purty authentic. Thanks for the recipe.

bigwheel

 

[Unity]

Chuck, potatoes, onions -- that sounds like a terrific meal!

--John 8)

 

[DATsBBQ]

Ate something very much like that many times as lad growing up in the land of 10,000 taxes. Was good then, might have to make some up so the wife knows what the old county tastes like!

 

[john pen]

Ate something very much like that many times as lad growing up in the land of 10,000 taxes. Was good then, might have to make some up so the wife knows what the old county tastes like!

you used to live in NY ?

 

[DATsBBQ]

John Pen wrote:

DATsBBQ wrote:
Ate something very much like that many times as lad growing up in the land of 10,000 taxes. Was good then, might have to make some up so the wife knows what the old county tastes like!


you used to live in NY ?

No, another bastion of progessive liberal socialist activity, the great State of Minnesota

 

[bigwheel]

Used to make sort of a loose pack version of this using corned beef and skipping the aromatics. Called it corned beef hash. Sure was good. Them raw tates do not need much excuse to turn brown. Thinking maybe that why the sausage recipe calls for cooking it so quick. Just guessing of course.

bigwheel