A delightful twist on the traditional Swedish potato sausage, combining hearty flavors with a simplified preparation process.
Soak the sausage casings in cool water for about five minutes to remove excess salt.
Ensure the casings are not soaked for too long to maintain their integrity.
Rinse the casings by placing one end on a faucet and running cold water through them.
Check for any holes in the casings and discard damaged sections.
Grind the pork, beef, potatoes, and onion together into a large mixing bowl.
Use a coarse grind setting for a more traditional texture.
Mix the ground ingredients with the salt, allspice, and black pepper using your hands.
Ensure the spices are evenly distributed for consistent flavor.
Add the milk to the mixture and mix again until well combined.
The milk helps bind the mixture and adds moisture to the sausages.
Load the casings onto the funnel nozzle and stuff the mixture into the casings, forming links of desired length.
Avoid overstuffing the casings to prevent them from bursting during cooking.
Place the sausages in a large saucepan with a little water and heat over medium heat to a low simmer.
Cook the sausages gently to maintain their juiciness and prevent bursting.
Serve the sausages warm with your choice of sides or condiments.
Pair with traditional Swedish sides like lingonberry jam or mashed potatoes for an authentic experience.
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