5 lb. ground fresh pork butt
2 1/2 lb. potatoes
1 med. size onion
Salt & pepper to taste

Peel potatoes and cover with water and just bring up to boiling point; drain and let cool. This will keep potatoes from turning dark in the sausage.

Grind potatoes and onion; mix with ground meat, salt and pepper. Add a little water to mixture if it seems thick. Should be about the same texture as meat balls. It is then ready to place in casing. Boil sausage slowly for about 30 minutes uncovered. Add a little salt to water.

Sausage can also be fused leaving in link form until it has browned the skin some and keep adding a little water under low temperature. Patties can also be made from mixture.