Instructions: Grind the meat, potatoes, and onions through a 3/8" grinder plate and place in a mixer. Add all the other ingredients with the water and mix well. After this procedure, regrind through the 3/8" plate again. Stuff into a 35-38mm hog casing.

This sausage is a very perishable product. It keeps best when frozen.

This sausage may be served fried, baked, or boiled. When kept in a refrigerator, sausage should be placed in a container and covered with water.

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