This recipe comes from my side of the family. I remember my Uncle Archie making it when I was probably 3 or 4 years old. Uncle Archie and Aunt Lena would sometimes spend the winter with us on Sullivan Creek (my dad’s homestead) and they would always bring a freshly butchered pig with them.

We still continue the custom of having potato sausage for breakfast on Christmas morning, made either by Jim or Ted. Some of the newer members of the family (Jim G. and Karen Z.), having no appreciation for the blandness of this sausage, have been known to adulterate it with a little bit of garlic.

Grind and mix together:
8 pounds pork
2 pounds beef
4 large onions
10 pounds of peeled potatoes—I think red are best because they don’t get mushy.

Season with:
1 teaspoon white pepper
1 teaspoon black pepper
1 scant teaspoon allspice
5 tablespoons salt

Mix well and stuff into casings in family-size lengths.

Freeze.

To cook:
Place sausage in a pan with a little water in the bottom, and bake at 350 until nicely brown. Turn it over a couple of times. A little oil or butter in the pan will aid in browning. Probably should be cooked, if defrosted, about an hour, longer if frozen. This sausage can also be pan fried but it’s a lot more trouble.

My Scandinavian cookbooks tell me that this sausage does not have to be stuffed into casings—it can be baked in a casserole just like hash.