Quote Originally Posted by 32t View Post
The best recipe I have heard is 1/2 Pork, 1/2 beef, and 1/2 potatoes.
This is the recipe I used:

Makes 5 Lbs

1 small onion cut up
1 Tablespoon plain salt
1 1/2 teaspoons ground black pepper
1 teaspoon ground allspice
1 cup non-fat dry milk
1 cup ice cold water
6 potatoes peeled and cut up (approx 6 cups)
1 1/2 lbs lean boneless beef
1 lb lean boneless pork

Grinding and mixing

Grind the meat, potatoes and onion through a 3/8" plate and place in a mixer. Add all the other ingredients with the water and mix well.

Then regrind through a 3/16" plate. Stuff into 35-38 mm hog casings.

This sausage is a very perishable product, it keeps best frozen.

The idea of keeping the finished product in water was my idea.