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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: About 12 sausages
1 pound ground pork
½ pound ground beef
2 ½ cups mashed potatoes
1 large minced onion
2 tablespoon salt (plus more for the broth)
¾ teaspoon pepper
½ teaspoon nutmeg
¼ teaspoon allspice (plus 12 whole allspice for broth)
1 ½ cups icy cold water
8 feet italian sausage-size sausage casings
2 bay leaves for the broth
cut-off top quarter of a plastic milk jug can be used as a stuffer
Wash casings well by running cold water over and through them. Let them soak in the cold water. Mix pork, beef, potatoes, onion, salt, pepper, nutmeg, powdered allspice, and the water. Mix well. You need two people to stuff. Take one end of the casings from the bowl of water and thread it over the mouth of the plastic milkjug. One person holds it in place and holds the sausage. The other person stuffs the meat in my hand or with a small spoon. Once you have an italian-sausage-size sausage (6 inch long, 1 inch across), cut the casing, leaving an extra 1 inch empty casing at each end to expand. Do not tie them off. Refrigerate the sausages overnight so that the flavors blend. Cook sausages in boiling salted water with 12 allspice and 2 bay leaves. Simmer for an hour and serve.