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4 lbs. venison
1 lb. beef
2 lbs. lean pork
1 lg. onion
1/2 peck potatoes
2 tbsp. salt
1 tsp. pepper
1 tsp. allspice
1 lb. casings

Grind all the meat and the onion. Then wash, peel, and grind the potatoes. Mix together and add salt and pepper and allspice. Mix thoroughly. Use a sausage stuffer and do not stuff the casings too full. After stuffing, tie the ends of the sausages with string. Submerge in large kettle of cold water and bring to a boil. Boil about 1 hour at 325 degrees. Prick each sausage with a fork after the first 10 minutes of boiling. Sausages can be served hot or cold, or may be stored in a cold place for use at a later time. Sausage flavor is at its best when fried in skillet until casings are golden brown.
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