10 lbs. ground round
10 lbs. ground pork shoulder
10 lbs. potatoes, cooked & riced
3 to 5 lbs. onions
1 qt. milk
1 dozen eggs (raw)
2 handfuls salt
1 handful pepper
1 1/2 to 2 lbs. beef casings

When ordering meat, have butcher double grind meat together.

Mix all ingredients together in large pan. (I use a blue canning pot.)

Rinse casings in sink to remove salt. Rinse insides also. Take a scissors and cut to desired length. Set up grinder with sausage stuffer attachment. I do not use a grinding dish in grinder. Take pieces of string and tie a knot on one end. Push casing all the way up on stuffer attachment.

One person needs to stuff meat into grinder while one person holds onto casing and pokes holes intermittently while stuffing. When there is a couple of inches left to casing, remove and tie together with other end. Place in a baggie to freeze. (Makes 15 to 18 sausages, depending on size.) Can be frozen up to 6 months.

To prepare: Place frozen sausage in 9 x 13-inch pan and bake at 350 degrees for 1 1/2 to 2 hours. Turn occasionally and poke with fork to let meat juices out of casing. If you don't, casing could rupture.

Hint: When I chop onions, I use the blender. I add some milk to blender with onions and then pour into meat mixture.