1 lb lean beef, coarsely ground
1/2 lb lean pork, coarsely ground
1 cup onion, ground
4 cups potatoes, ground
1 tbsp. salt
1 tsp. freshly grated nutmeg
2 tsp. freshly grated ginger

Use a meat grinder with the coarse disc to grind ingredients. Mix well and stuff sausage casings or form patties. It always helps to fry up a small patty before the sausages are made up so the seasonings may be adjusted to your taste.

After sausages are stuffed and knotted, submerge in brine made from 1 quart water mixed with 1 cup canning or kosher salt. Refrigerate until ready to use.

To cook, remove sausages from water and poach in lightly salted water or broth for 30 minutes.

Drain. Melt 4 tablespoons of butter in a large skillet and brown sausages on all sides over medium heat.