Instructions: Grind the potatoes and the onion, and mix them with the ground meat.

Add the ginger, pepper, salt, and milk. Mix thoroughly.

Stuff the mixture into the casings but not too tightly; allow space for expansion, so they wont break while cooking. Make this the size of a ring of bologna, and tie the ends together.

Cook slowly for 1 hour in a large kettle of water. When done, remove from the water, slice into 3-inch pieces and serve while hot.

MYHRE, Helen and Mona VOLD

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