Swedish Potato Sausage (Potatis Korv) (bootsupyall)

3 lbs ground chuck
3 lbs ground pork
12 large red or yukon gold potatoes
3 medium onions
3 T salt
2 T pepper
10 feet of 4 1/2″ pig casings

Pour all of your ground meat into a large bowl or bucket. Grind potatoes in a potato grinder. Drain excess water and add to bucket. Add onions to food processor and chop fine. Add to bucket. Do you see a theme here? Add salt and pepper. Rinse the pig casings. Fill the sausage stuffer with your meat mix. Do not fill too full! Take the  casing and push the entire thing up onto the stem of the sausage stuffer. This is a two person job. One person has to crank the sausage stuffer and the other has to catch the sausage coming out the end and hold onto it as it enters the casing. You can control how big the sausage forms by applying pressure against the sausage as it comes out. Cut the casing with scissors, then tie off the end of the sausage in a knot. Put the sausage link into water. Then you can start another link. Keep the sausage in cold water until you cook it so the potatoes don’t turn brown. Put sausage links into a pot of water and bring to a boil. Boil the sausage for 1 hour, and while it boils poke each sausage with a sharp object to keep it from exploding.



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