Swedish Potato Sausage

From GRIP

I am the only granddaughter on my mother's side. I was 'Grandpa's Girl' and he is the one who taught me this recipe. It has become a Christmas tradition for us to have it for Christmas Eve dinner. When we get together with my mother's family, I bring this and the memories and stories start pouring out. 'Do you remember watching Kerry and Grandpa make this? She was just a little tyke up to her elbows in sausage.' 'Do you remember Kerry washing Grandpa's pipes because she thought they were smelly?!'

2 lb potatoes, peeled and quartered

1 lb ground beef

1 onion

1 coffee scoop of salt

dash of pepper

sausage casings

Using a grinder, grind the potatoes and ground beef together. Run the onion through the grinder also. Mix all the ingredients together in a large bowl. Add a bit of water to the mix. Run water through the casings. With a funnel, begin stuffing the mix into the casings. You'll only want to do about a foot of casing at a time. There is no need to tie off the ends of the casings. They will shrink when cooking. Do not overstuff the casings. It should be approximately the size of a bratwurst. Place the stuffed casings in a lightly boiling pot of water. Cook for approximately 45 minutes. Slice in bite-size chunks.