Pellet grill

my relatives in marinette/oshgosh wi have an old family recipe, vollwerths in hancock, mi makes it commercially. you can buy it on theyre website, that stuff is sooooo good along side some sour kraut! Mmmm

Never heard of it out her in German land but it sounds good. Thanks

Never had it either, but it does sound good

Well batch I made is not as involved as the recipe in the book picture,, I got a seasoning pack from a company called Home Butcher Supply in Antigo. Then it just 15lbs pork 10lbs potatoes and 1 1/2 lbs onion. basically 25lb batch. Is same way my son made what they sold at the store.

I don't know about any big government plan to ban potato sausage?? My guess is if there was and issue in 70s-80s. It came about when they made all the ingredient and cooking instruction had to be on label.. Used to be every one cooked pork until well dead,, Being it's an uncured fresh type sausage be my guess why government be looking at it..Can't sell some that stuff without all labeled up so don't make someone sick..

Mac

You ever get towards Lindsborg, the grocery store there makes it. Not sure if it's just around the holidays or year around.

Good stuff. I try to buy a ring from different meat markets around the state when I see it just to test it out. We also make our own on occasion. I love it but can't really describe the taste. Nothing else like it.

swedish petatiscarf

I’ve never made it without deer or beaver meat and hi temp cheddar.Half pork half critter and 10 0/0 cheese.

We make it here, 33% wild meat/ 33% pork/33% potatoes, usually a gold type. one onion per 15lbs meat. season coarse grind twice and stuff.

Never heard of it, but seeing ya'll talk about it sounds awesome. Gonna make me some this year. Got a herd of 20 thirty # hogs coming and going. Gonna drop the trap on them come November. Hopefully, we get a norther in by then to cool things down a bit for sausage making. Chancey

Would you mind sharing your seasoning mix Monster Toms?

Almost sounds like a northern version of boudin. Just use potatoes instead of rice.

Salt, pepper, garlic powder, allspice, no measurements just eyeball and taste. Waltons meats has a Swedish Potato seasoning mix that is good in my mix.

here are the two recipes that i have

dang, now i gotta try & make it. thanks for posting that small batch recipe!

After reading all these posts it seems that sausage being sausage.
The common link in the potato sausage seems to be the potatoes and the Allspice. Otherwise it looks like the mix is personal or local blend for rest. So seem to be the thing with sausage little bit of the what you had growing up got used to.
Today we ran batch venison sausage couple stix my son mixed in jalapeno pepper and cheddar cheese. We decided it turned out to our liking. There for being we are not selling it. Don't matter if anyone else likes it. LOL.
Top is plain bottom got jalapeno cheese.





Mac

Most of the recipes google pulled up seemed to have a fairly even split of pork/beef/potatoes, plus onion, salt, pepper, allspice and sometimes nutmeg. Once I shoot a deer this winter I'm going to try a batch made up that way... pork/deer/potatoes.

With Sausage mix can't really be wrong as long as you like end product taste..Don''t make ya sick when eat it. LOL
I've had people don't like the potato sausage we make just because of the texture. Not taste. It does end up much like mashed potatoes for texture. If person wanted it firmer got bake it longer or use drier potato or maybe a bit flour in making it. Like said can really be personal like or dislike.

Mac

I imagine like a 40/40/20 ratio with 20 being the potatoes would give it a bit firmer texture. Will probably try a small like 5lb batch first to see if we like it.