Potato Sausage

1 lb round steak, cut into strips,

3/4 lb pork chops, boned, cut into strips,

½ onion, quartered, (you might prefer 1 whole onion or ½ onion)

4-5 large potatoes, peeled and cut into strips, (your preference might be more or less potatoes)

½ tsp salt

1/4 tsp pepper

10 whole allspice

Brine Solution

2 qts cold water

6 T Kosher salt

Combine cold water and salt in a large container. If making a large batch of potato sausage you might need to have more brine solution to cover the potato sausage.

Prepare the meats by removing excess fat, bones, and cut into strips small enough to feed into the meat grinder.

Prepare the onion by cutting it into pieces small enough to feed into the meat grinder.

Prepare the potatoes by peeling and cutting into strips small enough to feed into the meat grinder. If not grinding the potatoes right away, put them in water to prevent them from turning black.

If you have a large and a small diameter blade, grind the meat and onion with the smaller blade. Change to the large blade to grind the potatoes.

If you only have one blade, grind the meat, potatoes and onions alternately in the meat grinder. Using your hands mix the ground meat, potatoes and onions until well combined.

Add salt and pepper and mix in.

Stuff potato sausage mixture into pork casings that have had water run through each casing that will be used.

Stuff casings loosely and tie ends together with a square knot.

Submerge casings in a brine solution, be sure none of the potato sausage is above the brine solution or that part will turn black. (After brining if parts of your potato sausage look black it will be OK after cooked)

Refrigerate overnight.

Before cooking the potato sausage, prick the casings in several places with a needle to prevent the casings from breaking during cooking.

Place the potato sausage casings in a large pot of COLD water, add the 10 whole allspice. Bring to a boil and immediately reduce to a simmer for 45-60 minutes. Leave lid slightly ajar to help prevent casings from bursting.