1 med. onion, cut up
8 oz. water
1 tbsp. canning salt
1 1/2 tsp. allspice
6 potatoes, pared and cut up (6 c.)
1 1/2 lbs. lean boneless beef
1 lb. lean boneless pork

Grind all the meat, potatoes and onions through a 3/8 inch 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 inch grinder plate again. Stuff into 38-40 mm. hog casings. This sausage is a very perishable product. It is best kept frozen. This sausage may be served, fried, baked or boiled. When kept in refrigerator, sausage should be placed in container and covered with water.