- 10 lbs Pork Shoulder Butts, boneless
- 4 lbs Potatoes
- 85 g Salt
- 14 g White Pepper
- 43 g Minced Onions, dried
- 4 cups Ice Cold Water
Cook, peel and cool the potatoes completely.
Trim and cut up the pork butts, separating the fat trimmings from the lean meat.
Grind the trimmings through the fine plate, change the plate to coarse and grind the pork butts together with the trimmings.
Grind this meat together with the potatoes a second time through the coarse plate.
Combine salt, pepper and onions in ice cold water, pour over the meat and mix well.
Stuff into 32/35 mm hog casings leaving it in long rolled up rings, like a fresh country style sausage.
Precook and brown.