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8 lbs. lean pork
4 lbs. lean beef
6 lbs. potatoes, ground
1 c. onions, ground
1 tsp. pepper
1 tsp. allspice
3 tbsp. salt

Grind all the meat together twice, then mix in with the other ingredients. Pack in casing and simmer about 1/2 hour. Prick sausage before boiling to eliminate air bubbles. If you want to freeze the sausage, do not boil, but freeze after stuffing and then, when ready to use, put in cold water and let them simmer. Remove sausage from the water and fry.
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Jan 1, 8:57 AM
Tully Jack (Massachusetts) says:

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