Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F.
Roast the potatoes by cutting them up into cubes, toss them in some oil, and cook at 450f (232c). Roast till tender. Remove from the oven and weigh out the appropriate amount.
Caramelize the onions. Once finished weigh out the appropriate amount
Grind the potatoes and onions on a 6 mm plate. Set to the side.
Grind your very chilled meat on a 6mm plate (keep the meat separate from the potato mixture).
Rechill both the meat mixture and the potato mixture. You want the temp below 34f (1.1c).
Mix the chilled meat with the liquid and the spices till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down. Once you get to that tacky consistency, add the potato mixture and mix another 20 seconds (just to incorporate)
Stuff your meat into hog casings and enjoy.
This sausage can be grilled, poached, boiled, stewed, BBQ'd. Cook to an internal of 155f (68.3c)
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